8 c. popped popcorn (1/2 c. unpopped)
3/4 c. sugar
3/4 c. brown sugar, packed
1/2 c. light corn syrup
1/2 c. water
1 tsp. white vinegar
1/2 tsp. salt
3/4 c. butter or margarine
1. Measure popped popcorn into a large bowl.
2. Combine sugars, corn syrup, water, vinegar and salt in a 2 qt. saucepan. Heat to boiling over med. heat, stirring frequently, until 260* on a candy thermometer.
3. Reduce heat to low; stir in butter until melted.
4. Pour caramel syrup in a thin stream over popcorn in bowl, stirring until popcorn is well coated.
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