Yield: 8 quarts
8 quarts of popped popcorn
1 1/3 cup granulated sugar
½ cup corn syrup
1 cup butter
1 teaspoon pure vanilla extract
Prepare the popcorn and set aside in a large baking or roasting pan. You’ll need plenty of room when you drizzle on the glaze.
In a medium saucepan, melt butter and add granulated sugar and corn syrup. Bring to a boil and continue to boil until mixture reaches soft ball stage. Remove from heat, stir in vanilla.
Drizzle over the popcorn and stir well to cover the popcorn. When cooled, store in an airtight container.