Ingredients:

• 10 cups popped plain popcorn (air-popped or stovetop)
• 1 cup brown sugar (packed)
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup or honey
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract (gluten-free certified)

Instructions:

Step 1: Prep Your Popcorn

• Pop your popcorn using an air popper or stovetop method.
• Remove any unpopped kernels.
• Place the popcorn in a large, greased mixing bowl or on a parchment-lined baking sheet.

Step 2: Make the Caramel Sauce

In a medium saucepan over medium heat, combine:

• Brown sugar
• Butter
• Corn syrup (or honey)
• Salt

Stir constantly until the mixture begins to boil.

Once boiling, let it boil undisturbed for 4 minutes.

Step 3: Add Vanilla and Baking Soda

• Remove from heat.
• Quickly stir in the baking soda and vanilla extract.
• The caramel will foam up slightly — this helps it coat the popcorn evenly.

Step 4: Coat the Popcorn

• Immediately pour the hot caramel mixture over the popcorn.
• Stir well with a silicone spatula to coat all kernels evenly.

Step 5: Bake (Optional for Crunch)

• Preheat your oven to 250°F (120°C).
• Spread the coated popcorn on a parchment-lined baking sheet.
• Bake for 45 minutes, stirring every 15 minutes to ensure even crispiness.

Step 6: Cool and Store

• Remove from oven and let cool completely.
• Break apart and store in an airtight container for up to 1 week.

Optional Add-ins (Gluten-Free Certified):

1. Chopped gluten-free pretzels
2. Gluten-free chocolate chips
3. Roasted nuts (peanuts, almonds, pecans)

Tips for Safety:

• Always use gluten-free certified vanilla extract.
• Double-check that your corn syrup or butter is free from additives or gluten-containing emulsifiers.
• If using pre-popped popcorn, ensure it’s labeled gluten free.