Step 1

Pop your popcorn kernels (or pop 2 microwave bags of popcorn) and place in a large bowl.

Step 2

In a microwave proof bowl, I prefer Pyrex bowls, place your brown sugar, Karo syrup, butter and salt. Make sure your bowl have room for the mixture to triple in size because it will melt and then bubble up.

Step 3

Microwave for 45 seconds, then remove and stir. This just gets the butter melted and everything combined.

Step 4

Microwave for 1 minute and 30 seconds, remove and stir.

Step 5

Microwave for an additional 1 minute and 30 seconds and stir again.

Step 6

Add vanilla extract and baking soda and stir until it stops fizzing and bubbling.

Step 7

Pour over popcorn and gently fold until well coated. Let cool in bowl or on parchments paper. Enjoy!

Step 8

NOTE: Every microwave is a little different. After your popcorn cools, determine if you want the caramel a little softer (less microwave time) or a little harder (more microwave time). This way, the next time you make it, your can perfect this recipe for your specific microwave!