- 1 cup popcorn kernels unpopped
- 1 cup unsalted butter
- ½ cup light corn syrup
- 2 cups packed light brown sugar
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp vanilla extract
Pop popcorn using your preferred method. Place the popped popcorn in a large bow.l
Preheat the oven to 250° F. Meanwhile, to make the caramel, melt the butter in a saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl and toss to coat thoroughly.
Spread the popcorn evenly onto two large baking sheets lined with parchment paper. Bake for 60 minutes,
Cool completely before breaking apart for serving or packaging