The recipe says it makes 8 servings. I don't know how big a serving is but I do know we made a double batch!
1/2 cup popcorn kernels or about 10 cups of popped corn
1 1/2 cups granulated white sugar
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup water
2 tbsp. butter
2 tsp. kosher salt
2 tsp. baking soda
The recipe suggests popping the popcorn and then placing it in a 120 degrees F oven in a stainless steel bowl to stay warm. We just popped the popcorn right before we were ready to coat it though.
This recipe calls for the use of a candy thermometer, which I do not own, so I am going to list times to do things instead of temperatures.
1. In a large, heavy-bottomed saucepan, stir together the sugars, corn syrup and water. Place the saucepan over medium heat and bring it to a boil, stirring occasionally.
3. Uncover the mixture and boil it over medium heat, stirring occasionally for 4-5 minutes until it reaches the soft ball stage. At this point, stir in the butter.