Caramel Popcorn (Reduced Fat Version)

• 1 cup packed dark brown sugar
• 12 cup light corn syrup
• 14 cup butter
• 1 12 teaspoons vanilla extract
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 cups air-popped popcorn (6 tablespoons un-popped kernels)

1. Preheat oven to 250 degrees Fahrenheit.
2. Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
3. Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
4. Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
5. With a pastry brush, dipped it in cool water, brush down the sides of the pan.
6. Be careful; the mixture will burn you if it boils over.
7. Remove from heat; stir in vanilla, baking soda, and salt.
8. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
9. Spread popcorn mixture into prepared pan.
10. Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
11. Remove from oven; stir to break up any large clumps.
12. Cool 15 minutes.
13. Serve at room temperature.
14. Let the popcorn cool completely before storing.
15. Store in an airtight container for up to 1 week.

brown sugar, light corn syrup, butter, vanilla, baking soda, salt

Taken from www.food.com/recipe/caramel-popcorn-reduced-fat-version-394110 (may not work)