Caramel Popcorn

12 cups popped popcorn
1 cup light brown sugar
 2/3 cup light corn syrup
1 stick butter
1 1/8 teaspoon baking soda
1 1/2 teaspoon vanilla extract

Preheat oven to 325 F.

Place popped popcorn in a large roasting pan or big oven safe baking dish.

Set aside.

Over medium heat add butter, syrup and sugar. Combine everything well and stir until the butter is melted. Bring to a boil. Once it boils cook for 4 minutes.

Remove from heat and add the baking soda then the vanilla. This will foam up so don’t be alarmed. Pour mixture over popcorn. Stir the best you can. You won’t be able to get all the popcorn covered at this point.

Bake for 15 minutes on middle rack. Pull it out and stir, put it back in the oven for 10 minutes, stir. Now back in the oven for 10 more minutes.

This really depends on your oven. However you’re looking at 35 to 45 minutes. Repeat one more time or until the popcorn is almost crispy. Remove to a silpat, or ceramic plates in one layer to cool, and now you can serve. Enjoy.