- 14cups salted and buttered popped popcorn (Movie Theater popcorn)a little less than 2 3.3 oz. bags of microwave popcorn
- 1/2cup unsalted butter
- 2cups packed light brown sugar
- 1/2cup light corn syrup
- 1/4teaspoon salt
- 1/2teaspoon baking soda
- 1teaspoon vanilla extract
- 1 1/2cups roasted salted nuts (peanuts, cashews, macadamia nuts, pecans, etc.) optional but recommended
Preheat the oven to 200 degrees F.
Line a large 15 x 21 inches jelly roll pan with foil (or use a large aluminum turkey roasting pan). Spray lightly with nonstick cooking spray. Add popcorn to pan in an even layer and place in the oven to warm (it’s okay if the oven isn’t all the way at 200 yet – caramel spreads much easier over warm popcorn).
Melt butter in a large saucepan over medium heat. Once melted, stir in brown sugar, corn syrup, and salt. Whisk until sugar dissolves.
Bring to a boil over medium heat, stirring occasionally. Once the caramel begins to gently boil, boil for 2-3 minutes stirring constantly (it will bubble quite a bit, just start timing when it begins to gently boil).
Remove from the heat, and stir in the baking soda and vanilla (it will bubble a lot). Stir until the color is uniform.
Immediately pour caramel over popcorn and sprinkle nuts on top (if using). Stir with a spatula until coated. (It is okay if the popcorn isn’t completely coated yet the oven will help us out.)
Bake for 45 minutes, stirring the popcorn every 15 minutes.
Meanwhile line counter with parchment paper. When popcorn is done pour onto parchment paper and separate pieces before it cools.