Ingredients

• 12  cups popped popcorn (1/2 to 3/4 cup unpopped)
•   Salt (optional)
• 1-1/2  cups sugar
• 1/2  cup light-colored corn syrup
• 1/2  cup water
• 1  teaspoon vanilla
• 2  to 4 drops food coloring (optional)

Directions

1. Remove all unpopped kernels from popped corn. Salt popcorn, if you like. Place the popcorn in a greased 17x12x2-inch baking pan. Keep warm in a 300 degree F oven while making syrup.

2. For syrup mixture, butter the sides of a heavy 1-1/2-quart saucepan. In saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat until mixture boils, stirring to dissolve sugar (about 8 minutes).

3. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes).

4. Remove from heat. Remove thermometer. Carefully stir in vanilla and food coloring, if you like. Pour in a thin stream over hot popcorn; stir gently to coat. Cool. Using gloved hands or a wooden spoon, break into pieces. Store tightly covered or in plastic bags. Makes 16 (1-cup) servings.