Caramel Corn - popcorn kernels

Method

• Pop popcorn using your preferred method (I always, and only, use the stove-top method).
• Place the popped popcorn in two large bowls.
• Make sure there is enough room in your bowls for tossing the popcorn.
• Preheat the oven to 250 degrees F. Meanwhile, to make the caramel, melt the butter in a 2-quart 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 without 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(s) and toss to coat thoroughly.
• Spread the popcorn evenly onto two large baking sheets lined with parchment paper.
• If there are any caramel clumps left, they will redistribute during baking.
• Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes.
• After 40 minutes, test a cooled piece of popcorn.
• If it is not completely crispy (i.e.
• still slightly mushy when you bite it), bake for 10 minutes more.
• Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.