Have you ever noticed how sometimes there is food that people like, but in all actuality, isn’t really very good? I don’t mean preference either, but the food is legitimately subpar, falling into the mediocre, at best, category. I think this type of food conjures up positive memories for people so they equate it with “good” when perhaps it’s more of the feelings associated with it. Think canned chicken noodle soup that maybe your mom prepared for you as a kid when you were home sick from school compared to how that tastes to homemade chicken noodle soup. Or, say, a box of Cracker Jacks at a baseball game you attended with your dad as a kid compared to this homemade butter-toffee popcorn. See what I mean? It’s more the experience & memory than the taste or quality of the food. It isn’t right or wrong, just an observation. Trust me when I say if there were two bowls in front of you & one was filled with Cracker Jacks & the other was filled with this, I’d be willing to bet you’d find this tastes a heck of a lot better. Tastebuds don’t lie & yet, memory is powerful.
- 4 3oz packages of microwave popcorn
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 tbsp honey
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
Preheat oven to 200 degrees F. Pop the popcorn, remove kernels, & add to a large roasting pan.
In a large saucepan, melt the butter, brown sugar, corn syrup, & honey. Bring to a boil & stir constantly for 5 minutes. Remove from heat, add salt, vanilla extract, & baking soda. Stir to incorporate.
Pour mixture over the popcorn, stirring to evenly coat. Bake for 45 minutes, stirring every 15. Cool to room temperature. Store in air tight container/ ziplock bags.
*This can be made with unsweetened puff corn as well.