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|EVERY FEW MINUTES|
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1 cup butter
1/2 cup light corn syrup
1/2 tsp. baking soda
5 quarts popped corn
2 cups brown sugar, packed
1 tsp. salt
1 tsp. vanilla and/or butter-rum flavoring
1 or 2 cups peanuts or cashews (optional)
Pop the corn according to package directions and transfer to a large bowl with the nuts, if using.
Melt butter in a heavy saucepan.
Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly until mixture boils.
Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 248°F.
Remove from heat. Stir in baking soda and vanilla or flavoring.
Gradually pour the hot mixture (CAUTION - boiled sugar is very hot and will burn!) over the popcorn, mixing well with a spatula.
Turn into 2 large baking pans.
Bake at 250°F for 45-60 minutes, stirring every 15 minutes with a heat-proof spatula.
Remove from oven and allow to cool completely before breaking apart.
Store in an airtight container for up to 1 week.
Makes about 5 1/2 quarts.
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