4 quarts (16 C.) Popcorn - popped
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)
Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.
Microwave directions:
Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!
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