This is a family favorite. My mother always seems to misplace the recipe for this so I thought I would put it up on my blog so we can pull it up whenever we need it. Conference time is coming and we usually get together and end up making this. It is so addicting. This picture was actually taken in Aug. of 2009 but I never did get it posted.
3 gallons popped corn
2 1/4 cup brown sugar
1 can sweetened condensed milk
1/2 cup margarine/butter
1 cup corn syrup
1 tsp. vanilla
pinch of salt
Pop pocorn in two BIG bowls...Please please please pull out the kernels that made it into the bowl without popping. Of course make sure your hands are nice and clean before you do this as you will be sifting through trying to find them. One of my biggest pet peeves is finding a ton of kernels in my carmel popcorn. I am not perfect and will occasionally find one or two but it's better than finding twenty or thirty. YUCK! To make it easier I usually pop one bowl and then scoop up the popcorn in the second bowl so all the dead kernels fall to the bottom. You will need to have another container out after you filled up your second bowl so you can transfer the popcorn to look for dead kernels. Make sure your bowls are big enough to hold the 3 gallons of popcorn in. You should have about 1 1/2 gallons in each bowl.
After you popped the corn start on your carmel. Over medium heat cook ingredients to a soft boil stage. Keep a cold cup of water to drop your hot carmel in. To see if it's ready stir the carmel in the water with your fingers to see if you can make a soft ball out of it. That way you know it is ready to pour over the popcorn. Once it is ready add the tsp. of vanilla. Quickly stir it and remove from heat. Split the carmel between the two bowls and stir quickly.
Let cool a bit before you eat it because you will burn your fingers and mouth. It's hard to wait because we just want to start eating it right away. Be sure to keep it stored covered. I am not sure how long it is good for because it usually is gone in a day or two anyway. :)