Homemade, Delicious, Caramel Corn

Butter 1 or 2 baking sheets with sides. Place the popped popcorn on the baking sheets.  You can also use a big roasting pan.

Preheat oven to 275°.

Next, melt the butter in a medium sauce pan over medium heat.

Once the butter has melted, add the brown sugar, corn syrup and vanilla.

Whisk over medium heat until all the ingredients are combined. Stir often to avoid the any sticking to the bottom of the pan.

Stirring often, continue heating on medium heat until mixture thickens, turns light in color and starts to slow boil.

Bring mixture to a rolling boil. The mixture will start to thicken and continuously boil.

Lower heat and add baking soda. Mixture will immediately foam up and double in size. Continue stirring for 2 more minutes, then remove from heat.

Immediately pour hot mixture over popcorn and gently stir.

Using 2 wooden spoons and working quickly but gently, mix the popcorn and caramel sauce so that all the popcorn is coated.

Bake the popcorn for 10 minutes at 275°. You will stir/mix the popcorn and caramel sauce very carefully every 10 minutes (3 times) for a total of 30 minutes in the oven. Be careful not to burn yourself, the caramel corn will be very hot.

After 30 minutes in the oven, use a wooden spoon to remove the caramel corn from the pans and empty onto parchment paper (or foil). Spread out the caramel corn so all pieces can cool.

Let cool for 5-10 minutes. Break apart any really large sections. Enjoy!!

To store, place in an airtight container. Will stay fresh up to 5 days.