8 c Popped popcorn (about 1/3 to
3/4 c Brown sugar, packed
1/3 c Margarine or butter
3 tb Light corn syrup
1/4 ts Baking soda
1/4 ts Vanilla
Preheat oven 300 F. Remove all unpopped kernels from popped corn.
Place popcorn in greased 17x12x2-inch baking pan. Keep popcorn warm
in a 300 F oven while making carmel mixture. Butter the sides of a
heavy 1 1/2 quart saucepan. In saucepan combine brown sugar,
margarine or butter, and corn syrup. Cook and stir over medium heat
to boiling. Clip candy thermometer to side of pan. Cook and stir
medium heat to 255 F hard-ball stage (about 4 minutes.) Remove
saucepan from heat. Stir in baking soda and vanilla; pour over
popcorn. Stir gently to coat. Bake in a 300 F oven for 15 minutes;
stir. Bake 5 minutes more. Transfer popcorn mixture to large pieces
of foil; cool completly. Break into clusters. Store tightly
covered. For an extra bonus you may want to add your favorite kind
of peanut.
