12cupspopped popcorn (unseasoned)(see note above if you do not have an air popper)
1/2cupunsalted butter
1cupbrown sugar
1/4cupcorn syrup
1/2teaspoonbaking soda
1teaspoonvanilla extract
1/4teaspoonsalt
Instructions
Preheat oven to 250 degrees F.
Line a large rimmed baking sheet with parchment paper (you want some overhang here!) and place popcorn on the pan.
In a large pan or pot (you want some extra room here, as the baking soda will cause the caramel to bubble!), melt brown sugar, butter and corn syrup over medium heat and bring to a boil.
Boil for 2 minutes (watch the clock!) and then stir in the baking soda. Whisk constantly until the bubbles die down, then remove from the heat and stir in the vanilla and salt.
Pour over popcorn on baking sheet, stirring until most of the popcorn is coated (it's okay if it's not perfect, you will continue to stir as it bakes).
Bake at 250 degrees F for 45 minutes, stirring every 15 minutes. For chewier popcorn, bake a little less.
Remove from the oven and let cool for 10 minutes before breaking into chunks.