Step 1

Line a rimmed baking sheet with parchment paper and spray it very lightly with nonstick cooking spray. Set aside.

Step 2

(Optional) If you have an air popper, use the kernels and pop according to the manufacturer’s instructions.

Step 3

If you don’t have an air popper, place the popcorn kernels in a large brown paper bag and fold the top over twice to seal in the popcorn.

Step 4

Microwave the popcorn for 3 minutes, or until popping is about 5 seconds apart– you don’t want to burn the popcorn so make sure to listen to when the popping stops.

Step 5

In a large microwave-safe bowl, add the brown sugar, butter, and corn syrup. Heat for 1 minute, then stir. Heat for another minute and stir again.

Step 6

The butter and sugar should be melted– continue heating in one-minute intervals (stirring between each interval) until the caramel is bubbling and golden brown. In my microwave this took two more minutes.

Step 7

Then reduce the intervals to 30 seconds each and continue cooking until the temperature is just barely at the soft ball stage (240F). In my microwave, the total cook time for the caramel was 4 ½ minutes.

Step 8

Add the vanilla, ½ teaspoon salt, and baking soda to the caramel. Stir to combine.

Step 9

Pour the popcorn into the caramel and gently mix with a spatula to combine. Microwave for another 15 seconds.

Step 10

Pour the caramel corn out onto the prepared baking sheet and spread it into an even layer. Sprinkle over the remaining ½ teaspoon salt.

Step 11

Allow the caramel corn to cool to room temperature and then break it into clusters and store in an airtight container for up to one week.