Makes about 4 quarts
|4||quarts popped popcorn|
|1-1/2||cups packed light brown sugar|
|1/2||cup butter or margarine|
|1/2||cup corn syrup|
- Preheat oven to 250°F. Combine popcorn and salt in large heat-proof bowl; set aside.
- Combine sugar, butter and corn syrup in heavy, medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Bring mixture to a boil. Continue boiling 5 minutes over medium heat, stirring often. Remove from heat.
- Stir in vanilla. Immediately pour sugar mixture over popcorn, stirring until completely coated. Spread popcorn on 1 large baking pan. Bake 1 hour, stirring every 15 minutes. Cool.
Remove any unpopped kernels before measuring the popped popcorn.
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