- 1 cup unpopped popcorn
- 3/4 (1 1/4 sticks) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1/2 tsp salt
- 1 Tbsp apple cider vinegar
- 1 Tbsp water
- 1/2 tsp baking soda
Pop popcorn in an air popper. Place popcorn in a large bowl or a large paper bag and set aside.
In a heavy saucepan with a lid over medium-low heat, melt butter, sugar, salt, vinegar and water. Do not stir. When butter has melted and edges begin to bubble, remove lid, raise heat to medium and, stirring constantly with a wooden spoon, cook until mixture becomes golden yellow, 5-6 minutes. Remove from heat, add the baking soda and stir vigorously.
Pour hot butter-sugar mixture over popcorn and either stir to combine in bowl or fold over paper bag to seal and shake vigorously until combined. Spread candied popcorn over sheets of waxed paper on a work surface and let cool completely.
From Lois Hammond and LaVon Morgan