Good luck having more than half of this survive the cooking process after you ‘sample’ every time you stir. Maybe double it. 😉
Oven: 120°C/250°F
1 cup butter 2 cups brown sugar ½ cup light corn syrup 1 tsp vanilla pinch salt
½ tsp baking soda 24 cups popcorn
Prepare popped popcorn and place in large baking dish.
Mix together margarine, sugar, syrup, vanilla and salt. Cook 5 minutes at low heat. Add baking soda and stir 1 minute. Pour over popcorn and stir well.
Bake for one hour, stir every 10-15 minutes.
Use very low heat when cooking the mixture, you want it to just melt to the point where the sugar crystals are gone. The baking soda acts as an emulsifier that will smooth out the caramel, it’s essential.