Easy Caramel Corn

Preheat the oven to 250ºF. Pop the popcorn however you like (I used an air popper) and pick through it to remove any un-popped kernels. Put it in a large roasting pan and place it in the oven to keep it warm while you prepare the caramel. Line two baking sheets with parchment paper and set aside.

In a large saucepan, over medium heat, combine the butter, brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly with a silicone spatula. Boil for 5 minutes, stirring, then remove the mixture from the heat. Stir in the baking soda and vanilla.

Take the popcorn from the oven and pour the caramel over top of the popcorn. Stir the popcorn to coat it all with the caramel and spread it on the two prepared cookie sheets.

Bake the popcorn for 1 hour, stirring well every 15 minutes. Remove the baking sheets from the oven and spread the popcorn out on wax paper to cool, breaking the pieces apart as it cools off enough to handle. Store in an airtight container at room temperature.