What You Need:
- generous 15-16 cups of popped popcorn (remove all unpopped kernels)
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup maple syrup (get the real stuff — Aunt Jemima and Mrs. Butterworth just aren’t going to cut it here)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
What to Do:
Preheat oven to 200F.
Place popcorn in very large, ungreased roasting pan.
In medium or large pot/sauce pan, heat brown sugar, butter, maple syrup, and salt over medium heat. Stir occasionally until bubbly around the edges.
Continue to cook without stirring for 5 minutes. Remove from heat.
Stir in baking soda until foamy.
Pour sugar mixture over the popcorn, tossing to evenly coat.
Bake 1 hour, stirring every 15 minutes.
Spread popcorn on parchment paper to cool for 30 minutes.
Store in tightly covered containers or in zippered freezer bags.