Ingredients
- 4 quarts popped corn (measured after popping)
- 1 16 oz container peanuts (optional)
- 1 cup light brown sugar
- 1 stick butter
- 1/4 cup white corn syrup
- 1/2 teaspoon vanilla
- 1/3 teaspoon salt
Directions
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Preheat oven to 250°F degrees.
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Measure 1 cup of light brown sugar into a medium saucepan (with high sides) and stir in 1 stick of butter, 1/4 cup of corn syrup and a pinch of salt.
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Bring to a boil, stirring constantly (set timer for 2 minutes).
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Remove saucepan from heat and quickly stir in 1/2 teaspoon of baking soda and vanilla (mixture will foam up). Stir mixture down.
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Using a pot or bowl which is large enough to hold all of the popped popcorn, combine popcorn and hot mixture, stirring and tossing to mix thoroughly using a large spoon greased with butter. Add peanuts (optional). When pouring liquid over popcorn be careful because the mixture is HOT.
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When thoroughly mixed, spread the coated popcorn on a greased baking sheet. Do not overload the baking sheet; bake in multiple batches if necessary.
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Bake 15 minutes at 250°F; turn over using a silicone spatula and bake another 15 minutes.
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Allow to cool thoroughly and store in air-tight containers in a cool place.
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The only thing you’ll miss is the prize!