Ingredients

Instructions

  1. Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
  2. Pop popcorn right into roaster pan.
  3. Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
  4. Bring to a boil - Boil for 5 minutes without stirring.
  5. Remove from heat and stir in vanilla and baking soda.
  6. Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
  7. Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
  8. If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
  9. Store in covered tupperware dish - if you have any leftover!