This is the most delicious caramel corn I've ever had. It doesn't stick to your teeth and the flavor is so butter and delicious. The biggest challenge with this caramel corn is not eating all of it too quickly.
3 1/2 quarts popped popcorn (about 1/2 cup unpopped kernels)
1/2 cup pecans (peanuts can be used--I just prefer pecans)
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Heat oven to 250 degrees. Spray a jelly roll pan (15 x 10 inches) with nonstick spary. Spray a large bowl with nonstick spray and fill with popped corn. Be sure to remove all the little unpopped pieces.
Melt butter in a large, heavy saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil. Reduce heat and boil for 5 minutes. Remove from heat and stir in vanilla and baking soda. Pour over your popped corn and mix well to coat. Spread on your greased jellyroll pan.
Place in oven for fifteen minutes, then stir to re-coat popcorn and bring all soft caramel from the bottom of the pan onto the popcorn. Place in oven for another fifteen minutes, then repeat as above. This time, continue mixing for about 4 or 5 minutes. As it cools, the caramel will crisp up and stirring as it cools keeps the popcorn from clumping with chunks of caramel. Enjoy!