BUTTERSCOTCH TOFFEE POPCORN

1/2 cup (1 stick) unsalted butter
1/4 cup heavy (whipping) cream
1 1/2 cups light brown sugar, firmly backed
1 teaspoon vanilla extract
1 (12 oz) package butterscotch morsels
3 quarts popped corn

In a large saucepan, combine butter, cream, sugar, vanilla, and butterscotch morsels. Bring to a boil, stirring constantly, over medium heat. Reduce heat to low and cook, stirring constantly, until butterscotch mixture reaches 280 degrees on a candy thermometer.

Pour mixture over popcorn; toss gently to coat evenly. Store in an airtight container for up to 3 days.

Makes 3 quarts
Source: Popcorn by Frances Towner Giedt