Ingredients

The following ingredients have 12 Servings
  • 6-7 quarts white popped popcorn (24-28 cups)
  • 1 cup margarine
  • 2 cups brown sugar (packed)
  • 1/2 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda

Instruction

  • In a medium saucepan, melt margarine. Add sugar and corn syrup.
  • Stir and bring mixture to a boil. Let boil for 5 minutes.
  • Remove from heat and add vanilla and baking soda. Stir until fully combined.
  • Lay popcorn out on two cookie sheets. (Half on one and half on the other. You can use one for all of it, but I find I have an easier time stirring if I use two.)
  • Pour caramel mixture over popcorn. Stir to cover the popcorn.
  • Bake in a 200° oven for 1 hour, stirring every 15 minutes.
  • Cool on foil or wax wax paper.