Preheat oven to 250F. Place popped
corn (popped kernels only) in
large shallow roasting pan; let stand in oven while preparing glaze.
In saucepan, combine brown sugar, corn syrup, butter and salt. Stirring
constantly, bring to a boil over medium heat. Without stirring,
boil 5 minutes (If you have a candy/deep fry thermometer removes
from heat at 245F).
Remove from heat; stir in baking soda and vanilla. Pour over warm
popcorn; toss to coat well. Bake 60 minutes, stirring every 15 minutes.
Cool, stirring frequently. Form into balls if desired. Store in
tightly covered container.
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