I can't believe I've waited to long to post this recipe. I make this popcorn frequently, and it's so addictive, it's always a hit and disappears quickly. It's really easy to make, but you HAVE to use a cast iron skillet (or another really heavy-bottomed pan). The recipe was given to me by my mother-in-law, but it is my husband's uncle's recipe originally. I made a slight change in the amount of popcorn I use. Well, you probably don't care about that anyway. Just make the popcorn. So easy. So good.
So, here it is:
Pop enough popcorn to make ~4 quarts of popcorn (about 1 cup of kernels). (This works best with air-popped popcorn, but any non-salted and non-buttered popcorn will work.)
Dump into heavy cast iron skillet:
1 1/4 cup sugar
1/3 cup water
1/3 cup butter
1 1/2 Tbsp. vinegar
DO NOT STIR
Cook over MEDIUM heat until an amber color appears in the middle of the skillet. This will take several minutes, but don't wander too far. Keep an eye on it.
DO NOT STIR
When the amber color becomes the size of your fist, pour over popcorn and stir thoroughly to combine. Make sure you have a really big bowl for this as you don't want to touch the popcorn and get hot sugar on your hands. (Trust me on that one, ok?)
I spread mine out on rimmed sheet pans to cool and break into smaller pieces. After it cools completely, store in airtight container. If desired, melt some chocolate chips and drizzle over cooled popcorn and let cool completely before storing.