1. Preheat and Prepare:
   • Preheat the oven to 200°F (93°C).
   • Line a baking sheet with parchment paper or foil lightly sprayed with nonstick cooking spray.
   • Spread the popped popcorn evenly on the prepared baking sheet and place it in the oven to warm.
2. Make the Caramel Sauce:
   • In a large non-stick skillet, melt the butter over medium heat.
   • Stir in the light brown sugar, corn syrup, and salt until the mixture is smooth.
   • Bring the mixture to a gentle boil over medium heat, stirring occasionally.
   • Boil for 2 minutes while stirring, then remove from heat.
   • Stir in the baking soda and vanilla extract. The mixture will bubble up slightly.
3. Coat the Popcorn:
   • Remove the baking sheet with popcorn from the oven.
   • Drizzle the caramel sauce evenly over the popcorn.
   • Toss gently with a spatula until all the popcorn is coated.
4. Bake:
   • Return the coated popcorn to the oven and bake for 45 minutes.
   • Stir the popcorn every 15 minutes to ensure even coating and prevent clumping.
5. Cool and Serve:
   • Remove the popcorn from the oven and allow it to cool completely on the baking sheet.
   • Break into pieces and serve. Store any leftovers in an airtight container.

Ingredients

• 8 cups popped popcorn (about 1/4 cup kernels)
• 6 tablespoons butter
• 1 1/2 cups light brown sugar
• 6 tablespoons corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 teaspoon vanilla extract