Caramel Corn

Make the Caramel Sauce

• In a heavy-bottomed, medium saucepan, melt the butter over medium heat.
• Stir in the packed brown sugar, corn syrup, and salt until combined. Bring the mixture to a rolling boil, stirring constantly.
• Once it begins to boil, stop stirring and let it cook undisturbed for exactly 4 minutes. For best results, use a candy thermometer and cook until it reaches the 'soft ball' stage, 235-245°F (112-118°C).

Finish and Coat

• Remove the saucepan from the heat. Immediately and carefully stir in the baking soda and vanilla extract. The mixture will foam up and lighten in color; this is normal.
• Working quickly, pour the hot caramel evenly over the popcorn in the large bowl.

Mix and Spread

• Using two large, heat-resistant spatulas (lightly greased if desired), gently fold and stir the popcorn until it is thoroughly and evenly coated with the caramel.
• Spread the coated popcorn in a single layer across the two prepared baking sheets.

Bake to Perfection

• Bake for 1 hour, removing the pans from the oven every 15 minutes to give the popcorn a good stir.
• This step is crucial for breaking up clumps and ensuring every kernel becomes dry and crispy.

Cool and Store

• After 1 hour, remove the caramel corn from the oven. Let it cool completely on the baking sheets on a wire rack.
• As it cools, it will harden and become crisp. Once fully cooled, break apart any remaining large clumps.
• Store in an airtight container at room temperature for up to 2 weeks.