Caramel Popcorn

Caramel Popcorn
Courtesy Better Homes and Gardens
7-8 c. popped popcorn (We use Redenbacher)
¾ c. packed dark brown sugar
6 TBS butter (unsalted)
3 TBS light-colored corn syrup
¼ tsp baking soda
¼ tsp. vanilla extract
1. Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12x2 in. baking or roasting pan.
2. In a medium saucepan mix brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring for an additional 5 minutes.
3. Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn. Stir gently to coat (it’s ok if it isn’t totally covered the first time, you’ll get another chance to mix and coat when the coating is a little more cooperative). Bake at 300 degrees for 15 minutes. Stir mixture and bake 5 minutes more. Spread caramel corn on a large piece of buttered wax paper to cool (I keep breaking it up with a wooden spoon until it’s cool enough to handle then I try to spread it apart as much as I can, but I don’t like clumpy caramel corn.) Makes 7-8 cups… enough for 2 adults or 1 nephew :)