Cherry Vanilla Caramel Corn

Pop the popcorn according to package instructions and remove any un-popped kernels once it’s done. Put the popcorn into pans. I use two broiler pans, but the disposable lasagna foil pans would work well too.

Preheat oven to 250 F.

In a saucepan over medium heat, melt butter. Then stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla.

Gradually pour the sugar mixture over the popped corn. Mix well. Bake at 250 F for one hour, stirring every 15 minutes. Remove from oven and cool. Break apart and place in large bowl.

Melt the vanilla bark completely (according to package directions). Pour the melted chocolate over the cooled caramel corn. Allow to cool for about ten minutes. Mix in the cherry flavored M&Ms and pour the popcorn mixture onto wax paper to harden. Store in airtight Ziploc or tupperware containers.