Caramel Corn

10 cups popcorn (popped)
1/3 cup butter, unsalted
2/3 cup brown sugar, packed
1/3 cup light corn syrup
1/4 tsp baking soda
1/2 tsp vanilla extract


Instructions

1. Pop popcorn using your preferred method.
2. Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
3. Preheat oven to 250F.
4. In a 2-quart saucepan, over medium heat, gently melt the butter.
5. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
6. Boil for 5 minutes.
7. Remove from the heat, stir in the baking soda and vanilla. Note: The mixture will foam and become frothy.
8. Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will remain spreadable while cooking and the coating can be evened out.
9. Spread the popcorn evenly onto 1 large baking sheet. Bake for 40minutes, stirring every 10 minutes or so.
10. Spoon cooked popcorn onto waxed paper and cool before breaking apart.