2 C butter
1 C light Kayro Syrup
2 C white sugar
1 tsp salt
2 tsp vanilla
1 tsp baking soda
32 C popped corn (about 3 bags from Market Basket)
Stir together the first 5 ingredients in a saucepan; bring to boil over medium heat, stirring constantly.
Remove from heat and add baking soda. Continue to stir until bubbly.
Place the popcorn in 2 greased roasting pans. Pour sugar mixture evenly over popcorn and stir well.
Bake 250 F for an hour but stir every 20 minutes. Spread on wax paper to cool.
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