Pour popcorn twists into a large roaster pan and
set aside.
In a large saucepan, bring to boil the butter,
sugar and syrup. Cook for 2 minutes.
Add baking soda, this will foam up and the mixture
will thicken. Allow the foam to cook down slightly
and remove from heat.
Add vanilla and stir.
Pour caramel mixture over popcorn twists and stir
until well mixed.
Bake in 225º oven for 50 minutes, stirring every
10 minutes.
Remove from oven and pour on a large pan to cool.
When cool break apart and store in a covered
container.
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