NOTE: 2010-07-12, This seems to be my most popular recipe. I hope everyone who is looking is giving it a try. It's really easy and fun.
1 1/2 cups unpopped corn 1 cup margerine or butter 2 cups brown sugar 1/2 cup corn syrup 1/2 tsp baking soda 1 tsp vanilla Method: 1. Pop the corn (DUH! -- I use a hot air popper -- it's a lot of popped corn) 2. Melt the margerine, sugar and syrup in a small pot. Boil this for about five minutes without stirring (I don't know why you shouldn't stir -- I often do but I was told not to). Don't cook this on maximum heat or you're going to be sorry. CAUTION: Hot syrup is dangerously hot and sticky. 3. Take the syrup/sugar mixture off the heat and add the vanilla and soda. This is a fascinating process. The alcohol in the vanilla boils off rapidly (though not in my experience explosively) and the soda reacts quickly with the brew to make a caramel coloured froth about the consistancy of sticky shaving foam. 4. Mix this sauce into the popped corn. You need lots of stirring here and AFTER IT COOLS A BIT you should use your hands. 5. Bake this in the oven on low heat (120&dnbsp;°C) stirring every 15 minutes for 30-60 minutes. It will be crispier if you bake it longer. This recipe was passed to me by my dear aunt Holdina Voth.