8 cups popped corn (about 1/2 cup unpopped)
3/4 cup white sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1/2 bag pastel m&m's
Remove all unpopped kernels from popped corn. Set aside.
Preheat oven to 300 degrees F.
In a 1 1/2 quart saucepan combine sugar, butter or margarine, corn syrup, and salt. Cook and stir over medium heat until the butter melts and the mixture boils. Cook without stirring another 5 minutes. Remove from heat. Stir in baking soda and vanilla. Immediately pour over popcorn and stir to coat. Pour onto a cookie sheet and sprinkle with m&m's. Bake for 10 minute. With a spatula gently turn the popcorn. Bake for another 10 minutes. Remove from oven and let cool. As it cools it gets crispy. (if you prefer chewy popcorn, remove sauce from stove as soon as it boils, stir in last two ingredients, pour over popcorn, stir to coat, and then let cool)
