6 quarts freshly popped popcorn 2 tablespoons butter 2 cups sugar 1 cup water 1 teaspoon vanilla extract
Pick over popcorn and discard hard kernels and place in shallow pans and crisp in warm oven while preparing syrup. Melt butter in saucepan; add sugar and water and stir until dissolved. Boil until syrup spins good thread from spoon (300 degrees).
Add vanilla and pour over popcorn. Stir until popcorn is coated and separted. Syrup may be tinted for variation.
Note: You may salt the popcorn before adding syrup.