Dan's Carmel Popcorn

1/2  cup of butter

1  cup brown sugar
1/4  cup corn syrup
1/4  tsp. salt

1/4 tsp. baking soda
1/2 tsp. vanilla extract

The more popcorn you pop the more spread out the caramel will be. If you want really thick caramel popcorn, only pop 1 to 2 lids of kernels. I usually pop about three lids (each lid is 1/2 cup) of kernels on the air-popper. Place into two large containers that have some space in them to stir the popcorn later on. 

In a two quart saucepan saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once boiling, there is no need to stir. Boil with candy thermometer until temperature is 260 degrees; this is the hard ball stage. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Stir popcorn to break up big clumps. Let cool to harden, and enjoy! 

Optional: clump into balls to make the Halloween popcorn balls! 

Optional: place in oven at 250 degrees to harden caramel more for an hour. Every 15 minutes take out the popcorn and stir it so that it breaks up the big chunks. This makes the caramel crunchy like a crackerjack.