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1
Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat.
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2
Bring it up to about 265-275F, or until hard.
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3
Use a candy thermometer.
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4
If you don't have one, drip the candy into a small glass of cold water.
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5
If the candy forms a very hard ball, it's ready.
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6
Make sure mixture doesn't boil over.
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7
While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn on one large or two small cookie sheets.
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8
Put the popcorn in your oven set on its lowest temperature.
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9
This will keep the popcorn hot so that the candy will coat better.
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10
When your candy is hard, add the vanilla.
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11
Pull the popcorn from the oven and quickly pour the candy over the popcorn in thin streams.
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12
Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again.
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13
This will help to coat each kernel.
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14
You can repeat this step once more if necessary to get all of the popcorn coated.
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15
Pour popcorn onto a large sheet of wax paper to cool.
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16
Watch out of the heat.
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17
When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware.
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18
This will ensure that it stays fresh.
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19
It will become stale rather quickly if left in moist climate.
