This is the sticky-sweet confection of the circus and boardwalk. If desired, add 1 cup Spanish peanuts.

Line a baking sheet with parchment paper. Pop:

Transfer to a large bowl. Melt in a medium heavy saucepan:

Add and stir over low heat until the sugar is dissolved:

Bring to a boil over medium heat, then wash down the sides of the pan with a pastry brush dipped in warm water. Cook, without stirring, to 245°F, the firm-ball stage. Pour over the popcorn. Stir gently with a wooden spoon until the corn is well coated, then turn it out onto the prepared baking sheet. When cool enough to handle, lightly butter your fingers and separate any large chunks. Or, squeeze by the handful into balls around the ends of lollipop or popsicle sticks. Candied popcorn keeps well in an airtight container for about 1 week.