I had to get this recipe right because the leading critic of Carmel popcorn is my wife.
I have to admit it took a second shot at it before she would consume any.
4 quarts of popcorn (POPPED)
1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
In a medium pot melt the butter and add in the brown sugar, corn syrup and salt. Stir to combine and allow it come to a boil at medium heat. In the meantime set your oven at 250 degrees and spray two half sheet pan with a vegetable spray. Spread 2 quarts of popcorn out on each 1/2 sheet tray and place in the oven to bring the popcorn to a warm level. Allow the sugar mixture to boil for 5 minutes without stirring. Remove the mixture from the heat and sprinkle the baking soda over the mixture and add in the vanilla extract and mix to incorporate. Pour the sugar mixture equally over both popcorn sheet trays and mix well coating the popcorn. Place both sheet trays into the oven and bake for 45 minutes (mixing every 15 minutes) Remove from the oven and allow the Carmel corn to cool completely.
Once cooled brake apart and your ready to eat.
Enjoy
Chef Brian Klauss