Edited to add: You CAN make this recipe for people watching their sugars. I did a batch today with half brown sugar & half Splenda, and it came out very well -- but it hardens in less than HALF the time of sugar - so I burned the first pan. About 20 minutes would have been right, with at least one stir.
I was very worried about putting baking soda in, and when it started to foam up over the side of the little saucepan it freaked me out. But this was EXCELLENT. The coating didn't soak into the popcorn the way that others have, and it baked up perfectly crispy. I should have baked it a little less, as some of it got a 'burnt sugar' flavor beyond what I like. But the remainder was absolutely perfect. Next time, I'll try cutting the butter a bit as others suggested, and will limit my bake time to 45 min or so. We did pan-popped popcorn, and popped just before boiling the coating, so the popcorn was all still warm when we poured the coating on -- poured it directly on in the pans and stirred with a silicone spatula, stirred while baking the same way, and didn't need to break it up much at all.
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Edited to add: You CAN make this recipe for people watching their sugars. I did a batch...