After discarding unpopped or burned kernels, keep 6 quarts air-popped popcorn warm in a very low oven while making the syrup. The largest size aluminum bowl set is the perfect size, or use a turkey roasting pan or large stockpot. In heavy saucepan, melt butter, then stir in brown sugar corn syrup and salt. Bring to a full, rolling boil, stirring constantly. Remove from heat and add soda and vanilla. Gradually pour over popped corn, mixing well with a fork. Turn onto waxed paper on counter and spread out. When cool, break up into smaller pieces and store in airtight container. For crispier, cracker-jack like caramel corn, turn coated corn onto 2 large shallow baking pans. Bake at 250 F, cool completely. Break caramelized corn apart. Peanuts may be added to popcorn mixture before baking.
|