Caramel Popcorn (Not Too Sweet Or Sticky)

• 1 (3 1/2 ounce) bag microwave popcorn or 2 quarts plain popped popcorn
• 1/3 cup butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup light corn syrup or 1/3 cup dark corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• peanuts (or you can use a different type of nut if you prefer) (optional)

1. Prepare microwave popcorn as directed on bag.
2. Remove any unpopped kernels.
3. In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.
4. Stir in sugar and corn syrup, and microwave on high for 4-5 minutes.
5. Stir in vanilla and baking soda until blended.
6. Stir in popcorn, mixing well.
7. (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets.) If you are using nuts, add them here too.
8. Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.
9. Transfer caramel corn to tray lined with waxed paper, or parchment paper.
10. Cool and break popcorn apart.
11. Store in airtight container.

microwave, butter, brown sugar, light corn syrup, vanilla extract, baking soda, peanuts

Taken from www.food.com/recipe/caramel-popcorn-not-too-sweet-or-sticky-57591 (may not work)