Prep: 20 Minutes, Bake 20 Minutes
Nonstick spray coating
8 cups popped popcorn
3/4 cub packed brown sugar
1/3 cup butter (no substitutes)
3 Tablespoons light color corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1. Spray an 18X12X2 baking pan with nonstick spray. Remove unpopped kernals from popped corn. Place popcorn in pan; keep warm in a 300 degree oven.
2. Butter sides of heavy 1 1/2 quart saucepan. Add brown sugar, butter, and corn syrup. Clip candy thermometer to side of pan. Cook and stir over medium heat to 225, hard-ball stage (about 4 mins.) Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.
3. Bake in a 300 degree oven for 15 minutes. Stir and bake 5 minutes more. Remove from oven; spread onto a large piece of foil and cool completely. Break into clusters.
Nutrition facts per serving: 171 calories, 7g total fat, 4g saturate fat, 18 mg cholesterol, 113 mg sodium, 27g carbohydrate, 1 g fiber, 1 g protein.
Recipe is available in the “Now That’s Cookin'” cookbook available at the Machine Shed restaurant.