This is the second type of caramel corn that we make. I had posted the Butter Toffee Popcorn Recipe, (link in comments section) and wanted to include this caramel corn version as well. Always the very first to sell out at school fund-raisers and bake sales when individually bagged. Also made in our family for over 40 years, I hope it becomes one of your family's favorites too!
Preheat oven to 250 degrees. Coat the bottom and sides of large roasting pan with butter flavored cooking spray. Place popped popcorn and nuts, if using, in roaster.
In medium heavy pan, slowly melt butter. Add brown sugar, corn syrup and salt. Gently heat to a low boil, stirring constantly. Boil on lowest heat possible without stirring for 5 minutes. Remove from heat.
Stir in baking soda and vanilla. Gradually, pour over popcorn and nuts, coating evenly. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely on lightly sprayed or non-stick foil. Store tightly in ziplock bags