The only thing better than the smell of this baking is the taste of it disappearing. Sharing is optional.
12 cups freshly popped corn
8 oz unsalted butter
2 cups packed light-brown sugar
1 tsp salt
1/4 cup balsamic vinegar
1/4 cup maple syrup or corn syrup
1 tsp vanilla extract
1 tsp baking soda
2 cups assorted nuts (we used peanuts and pecans)
Preheat your oven to 200˚F, and line two large baking sheets with parchment paper. Next, place the freshly popped corn in a very large mixing bowl.
Place the butter, brown sugar, salt, balsamic vinegar and maple syrup in a large pot, and while stirring, bring it to a boil over medium-high heat. Next, remove the pot from the heat, and stir in the vanilla extract, followed by the baking soda (it will foam up).
Stir in the nuts and pour the mixture over the popped corn. Toss to coat, and spread the mixture evenly onto the prepared baking sheets. Place them in the oven for 45 minutes, stirring every 15. Let cool on the sheets, and enjoy.