2sticks butterunsalted (or use salted and decrease your salt amount to 1/2 tsp.)
1tsp.salt
1tsp.vanilla extract
1/2tsp.baking soda
Instructions
Pop enough popcorn kernels to make 8 cups of popped corn. If you use a microwave popcorn, use the lightly buttered version, not the movie theater style. Make sure and remove all of the unpopped kernels from your bowl.
In a heavy sauce pan, bring brown sugar, corn syrup, molasses and butter to a boil. Allow to boil for 5 minutes or until 248 degrees on a candy thermometer. (I've never used the candy thermometer, I just set a timer once it starts boiling for 5 minutes.) Remove from heat and add 1 teaspoon vanilla and 1 teaspoon salt. Stir. Then add 1/2 teaspoon baking soda - STIR QUICKLY.
Pour over the top of the 8 cups popped popcorn. Mix lightly, place popcorn spread out on cookie sheet lined with parchment paper or tinfoil. I use two cookie sheets. Place in oven at 225 degrees and bake for 1 hour + 15 minutes, stirring every 15 minutes. Once you have removed it from the oven, continue to stir gently as it cools. Once it has sat for about 5 minutes stir again. This is when you will have individual crunchy carmel kernels.
*I have tried skipping the 1 hour cooking and the popcorn still tastes great, but it hardens in a giant ball. So the baking at a low temperature and stirring helps keep the popcorn loose and in individual pieces. Enjoy!