- 8 cups popped popcorn (about 1/4 cup kernels)
- 6 Tablespoons butter
- 1 1/2 cups light brown sugar
- 6 Tablespoons corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon vanilla extract
Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper or tinfoil sprayed lightly with nonstick cooking spray. Add popcorn to pan in an even layer and place in the oven to warm
Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring.
Remove from the heat and stir in baking soda and vanilla.
Immediately drizzle caramel over popcorn. Toss gently with a spatula until coated.
Bake for 45 minutes, stirring the popcorn every 15 minutes.