4 quarts popped popcorn
1 cup sugar
1/2 cup brown sugar, packed
1/2 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/4 teaspoon salt
1/2 cup butter
8 to 10 drops green food coloring
Place popcorn in a large roasting pan; place in a 250º F oven.
Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
Cook and stir over medium heat until mixture comes to a boil.
Cool, stirring occasionally, until a candy thermometer reads 260º F (hard-ball stage).
Remove from the heat; stir in butter until blended.
Stir in food coloring.
Drizzle over warm popcorn and toss to coat.
Let stand until cool.
Store in airtight container.
Yields 6 quarts.
Note: Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees.
Adjust your recipe temperature up or down based on your test.