1. Preheat oven to 250° F.
2. In a medium sauce pan, melt butter, add brown sugar, corn syrup & salt. Bring to boil stirring consistently. Continue boiling without stirring for 4 minutes. Remove Carmel from heat and add baking soda & vanilla, mix well.
3. Place popcorn in large bowl, pour Carmel in thin stream over the popcorn turning to coat. Place popcorn on two rimmed cookie sheets in a thin layer.
4. Bake at 250˚ stirring popcorn in 15 minute increments for 1 hour. Remove from oven and let cool completely before breaking it apart.

Notes

Enjoy with a glass of the 2016 Estate Chardonnay, Nagasawa Vineyard. Holiday Gift Idea: Put in clear bags & tie with red or green ribbon.