Ingredients
3 to 4 qt. popped popcorn
1 c. packed brown sugar
1/2 c. light corn syrup
1/2 c. margarine
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
Method
Sources
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Gear-driven stovetop popper — movie-theater popcorn at home
Vintage-style popcorn machine — movie theater popcorn at home
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Gear-driven stovetop popper — movie-theater popcorn at home
Vintage-style popcorn machine — movie theater popcorn at home
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat oven to 250°. In medium saucepan, combine brown sugar, syrup, margarine and salt. Stir constantly, bringing to boil over medium heat. Without stirring boil for 4 minutes. Remove from heat. Stir in baking soda and vanilla. Place popped popcorn into large roaster and cover with syrup mixture. Coat well. Bake 60 minutes, stirring every 15 minutes. Cool, stirring frequently. Place in tightly covered container. Makes about 4 quarts.