about 5 quarts popcorn
- 5 quarts popped popcorn
- 1 cup salted butter
- 2 cups Domino® Light Brown Sugar or Dark Brown Sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Preheat oven to 250°F. Line two large shallow baking dishes with parchment paper.
Divide popcorn and spread into baking dishes; set aside.
In a medium saucepan, over medium heat, melt butter. Add brown sugar, corn syrup and salt, continuously stirring; bring to a boil. Let boil for 3 to 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla. While caramel is still hot, stream over popcorn. Stir caramel into popcorn with a wooden spoon to coat.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven and let cool completely. Break apart popcorn with your hands.