Simple Homemade Classic Caramel Popcorn

Preheat your oven to 200 degrees F (120 degrees C). In a medium-size cooking pot, heat up the oil over medium heat.

Once the oil is hot, add the popping corn kernels and cover. Shake the pot occasionally and let the corn pop until almost all the kernels are popped.

Remove the pot from heat and keep it covered for a minute.

In a separate large saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a low boil, stirring consistently.

Let it boil without stirring for 4 minutes, then remove from heat and stir in the baking soda and vanilla extract.

Immediately pour this caramel sauce over the popcorn. Gently stir the popcorn with the sauce until all popcorn is coated.

Transfer and spread the popcorn on two large baking trays. Place these in the preheated oven, set the timer, and bake for 45 minutes.

Remember to stir the popcorn every 15 minutes to allow even caramel coating.

After baking, remove from the oven and let it cool before breaking into pieces. Serve in a large bowl or individual portions.