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Instructions:
Pop the popcorn: Pop the popcorn kernels according to your preferred method.
- Make the caramel sauce: In a large saucepan, melt the butter over medium heat. Add the corn syrup, brown sugar, and salt. Cook, stirring constantly, until the mixture is smooth and bubbling.
- Add baking soda and vanilla: Remove the caramel from the heat and quickly stir in the baking soda and vanilla.
- Coat the popcorn: Pour the caramel sauce over the popped popcorn and toss to coat.
- Bake: Spread the coated popcorn on a parchment-lined baking sheet and bake at 250°F (120°C) for 45-60 minutes, stirring every 15 minutes.
- Cool and enjoy: Let the caramel corn cool completely before serving or storing.
