12 quarts popped popcorn

2 cups butter

4 1/2 cups packed brown sugar (or maple sugar)

1/2 cup maple syrup

1/2 cup molasses (or I like to use all-natural sorghum syrup)

  1. Preheat oven to 250F

  2. Divide your popped popcorn among four or five large bowls. If possible, have a few sets of willing hands on call to help. (Be sure to sift through the popcorn and remove any unpopped kernels to avoid a cracked tooth!)

  3. Bring the other ingredients to a boil over medium heat, and then keep the pan at a medium boil for 5 minutes, stirring constantly. Remove from heat and quickly pour the syrup and sugar topping evenly over the bowls of popcorn, and stir each one, being sure to evenly coat all the popcorn with the maple topping before it starts to cool. (This is where the helpers come in really handy.)

  4. Spread the coated popcorn (whatever is left after your helpers devour some of it while they stir) onto two roasting pans, and bake for 1 hour. Break it apart while it’s still warm, right out of the oven, and store for two to three days in an airtight container.