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1
Pop popcorn using your preferred method (I always, and only, use the stove-top method).
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2
Place the popped popcorn in two large bowls.
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3
Make sure there is enough room in your bowls for tossing the popcorn.
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4
Preheat the oven to 250 degrees F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat.
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5
Once the butter is melted, mix in the corn syrup, brown sugar and salt.
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6
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
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7
Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring.
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8
Remove the mixture from the heat, stir in the baking soda and vanilla extract.
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9
The mixture will bubble up and become frothy.
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10
Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.
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11
Spread the popcorn evenly onto two large baking sheets lined with parchment paper.
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12
If there are any caramel clumps left, they will redistribute during baking.
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13
Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes.
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14
After 40 minutes, test a cooled piece of popcorn.
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15
If it is not completely crispy (i.e.
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16
still slightly mushy when you bite it), bake for 10 minutes more.
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17
Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.
