A delightful twist on the classic caramel popcorn, offering a rich and buttery flavor with a hint of vanilla.
Pop the popcorn kernels and place them in a large greased mixing bowl.
Ensure all unpopped kernels are removed to avoid unpleasant surprises.
Melt the butter in a medium saucepan over medium heat.
Use unsalted butter for better control over the saltiness of the caramel.
Add the brown sugar and corn syrup to the melted butter, stirring until fully combined.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes.
Keep an eye on the caramel to ensure it doesn't boil over.
Remove the saucepan from heat and quickly stir in the baking soda, salt, and vanilla extract.
The mixture will foam up, so ensure your saucepan is large enough.
Pour the caramel over the popcorn and stir until evenly coated.
Work quickly to coat the popcorn before the caramel hardens.
Spread the coated popcorn onto a baking sheet lined with wax paper and let it cool completely.
Break apart any large clumps once the caramel has set.
Serve the caramel popcorn in a bowl and enjoy.
Store leftovers in an airtight container to maintain freshness.
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