Caramel Popcorn

Directions

1. 1
   Cook sugars, corn syrup and water over medium heat, stirring frequently, until it reaches 290°.
2. 2
   Add the salt and continue cooking at a steady, low boil until it reaches 300°.
3. 3
   Remove from heat and stir in the butter, baking soda and vanilla.
4. 4
   Pour slowly over 7 to 8 quarts of popped corn, stirring until the kernels are well coated.
5. 5
   Keep the popped corn warm in the oven while the syrup is cooking.
6. 6
   Turn mixed caramel sauce and popped corn onto a clean, cool surface to cool.
7. 7
   Break into pieces and store in airtight containers.
8. 8
   Freezes well in airtight containers.