Blueberry Lemon Drop Popcorn

• 2 cups fresh blueberries
• 1 1/2 cups granulated sugar, divided
• 2 tablespoons Limoncello lemon liqueur (optional-substitute water instead)
• 2 tablespoons lemon zest
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1/4 cup light corn syrup
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 10 cups popped popcorn

1. To make blueberry syrup, combine blueberries, 1/2 cup sugar, limoncello, lemon zest and water in a small saucepan. Mash the berries with a potato masher and bring the mixture to a boil. Cook on medium high heat until it has thickened and reduced by 1/2, around 6-7 minutes.
2. Pour syrup into a medium heavy saucepan, through a fine mesh sieve, pushing hard on the solids to extract all the liquid. Add lemon juice, corn syrup and 1 cup sugar. Stir occasionally with a wooden spoon until the mixture begins to boil. After it begins to boil, turn the heat down to medium, cover with a lid and let it continue to boil for two minutes (watching that it doesn't boil over).
3. Uncover the saucepan and drop in butter. Continue cooking until a candy thermometer reads 235-245 degrees.rnRemove the saucepan from the stove and add salt and baking soda. Combine well.rnPour over the popcorn in a large bowl and stir until well coated.
4. Spread the popcorn out onto a cookie sheet covered with parchment paper. Now, at this point, you can let it cool and eat it! However, for a crisper texture, you can place the popcorn (on the cookie sheet) in a 200?F oven for an hour, stirring every 15 minutes.

fresh blueberries, sugar, lemon liqueur, lemon zest, water, lemon juice, light corn syrup, butter, salt, baking soda, popcorn

Taken from food52.com/recipes/23019-blueberry-lemon-drop-popcorn (may not work)