STEP 1 -Prepare the Popcorn: Preheat your oven to 250°F (120°C). Take a large roasting pan or baking sheet and line it with parchment paper or a non-stick silicone baking mat. Set it aside. Pop the popcorn kernels using your preferred method. You can use an air popper or stovetop method with a heavy-bottomed pan. Make sure to remove any unpopped kernels. Place the popped popcorn in the prepared pan and set it aside.

STEP 2 – Prepare the Caramel Sauce: In a medium-sized, heavy-bottomed saucepan, combine the dark brown cane sugar, unsalted butter, golden light corn syrup, and vanilla extract. Heat the mixture over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.

STEP 3 – Cook the Caramel: Once the mixture is smooth and well combined, bring it to a boil. Avoid stirring once it starts boiling. Let the mixture boil for about 4-5 minutes, or until it reaches the soft ball stage on a candy thermometer (around 235-240°F or 113-116°C). If you don’t have a candy thermometer, drop a small amount of the mixture into a bowl of cold water; it should form a soft, pliable ball when it’s ready.

STEP 4 – Add Baking Soda: Remove the saucepan from the heat and quickly stir in the baking soda. Be careful as the mixture will bubble up.

STEP 5 – Coat the Popcorn: Immediately pour the hot caramel sauce over the popped popcorn in the prepared pan. Use a spatula or wooden spoon to gently toss and coat the popcorn evenly with the caramel.

STEP 6 – Bake the Caramel Popcorn: Place the pan in the preheated oven and bake for 1 hour, stirring every 15 minutes to ensure even coating and preventing burning.

STEP 7 – Cool and Break Apart: Once baked, remove the caramel popcorn from the oven and let it cool completely in the pan. As it cools, it will harden into crunchy clusters. Break apart any large clusters into smaller pieces. Enjoy your delicious Brenda Gantt Caramel Popcorn!

STEP 8 – Storage: Store the cooled caramel popcorn in an airtight container or resealable bags to maintain its freshness.