Some of my most beloved popcorn recipes start with a base of caramel corn. But then it is baked to a crunchy perfection. This recipe is that irresistibly sticky, chewy treat best eaten right after it is made. Preferably still warm.
12 c. popped popcorn (about 1/2 c. kernels)
1 c. brown sugar
1/2 c. butter
1/4 c. honey
1/2 tsp. baking soda
1 tsp. vanilla
Pop corn and sift through to remove unpinned kernels.
Chop butter into pieces and add to brown sugar in a microwave safe bowl.
Pour honey over butter and brown sugar.
Microwave for 30 seconds and stir.
Microwave for an additional 2 minutes, and stir.
Microwave 2 minutes more - mixture should be bubbling.
Add vanilla and baking soda and stir to combine (mixture will foam and rise).
Pour over popcorn and stir immediately to coat evenly.
Store in an airtight container.