Caramel Corn

In a medium saucepan over medium heat, melt the butter.

Stir in the packed brown sugar until combined.

Bring the mixture to a boil and cook for 4-5 minutes, stirring constantly, until the sauce thickens.

Remove the pan from the heat and carefully stir in the vanilla extract.

Add the baking soda and stir until the mixture foams up and becomes lighter in color.

Pour the hot caramel mixture over the popped popcorn.

Using a spatula, gently fold and stir the popcorn until it is evenly coated with the caramel.

Spread the caramel corn in a single layer onto a baking sheet lined with parchment paper.

Allow the caramel corn to cool completely on the baking sheet until the caramel hardens. Break apart any large clumps before serving.