Caramel Corn

Preheat your oven to 225ºF and have your popped corn ready in a very large ovenproof bowl.

In a large saute pan or pot, melt the butter and brown sugar over medium heat until completely melted. Add the corn syrup and salt and stir to combine. Bring to a boil and allow the mixture to boil for 5 minutes without stirring. Remove from the heat and add in baking soda and vanilla (be careful, as the mixture might bubble up and steam). Immediately pour the caramel over the popped corn and stir to coat the corn in the caramel mixture.

Bake in the preheated oven for 45 minutes, removing to stir every 15 minutes. Allow to cool completely and devour!