Blueberry Lemon Drop Popcorn

1. 1

   ["To make blueberry syrup, combine blueberries, 1/2 cup sugar, limoncello, lemon zest and water in a small saucepan. Mash the berries with a potato masher and bring the mixture to a boil. Cook on medium high heat until it has thickened and reduced by 1/2, around 6-7 minutes.", "Pour syrup into a medium heavy saucepan, through a fine mesh sieve, pushing hard on the solids to extract all the liquid. Add lemon juice, corn syrup and 1 cup sugar. Stir occasionally with a wooden spoon until the mixture begins to boil. After it begins to boil, turn the heat down to medium, cover with a lid and let it continue to boil for two minutes (watching that it doesn't boil over).", "Uncover the saucepan and drop in butter. Continue cooking until a candy thermometer reads 235-245 degrees.

2. 2

   Remove the saucepan from the stove and add salt and baking soda. Combine well.

3. 3

   Pour over the popcorn in a large bowl and stir until well coated.", "Spread the popcorn out onto a cookie sheet covered with parchment paper. Now, at this point, you can let it cool and eat it! However, for a crisper texture, you can place the popcorn (on the cookie sheet) in a 200?F oven for an hour, stirring every 15 minutes."]

* Per serving · 4 servings · Values may vary.

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