Pop 4 quarts of popcorn. We do ours in a brown paper bag and then pinch the top tight and microwave it. (My air popper broke and I forgot to put it on my list of things I wanted for Christmas.) I then dump it into a bowl and scoop it out with my hands into the pans. This way you avoid getting seeds. No need to butter and salt it. Place in an oven at 250 degrees to keep warm. Oops almost forgot……..spray your pans with nonstick cooking spray to make clean up easier.
In a large pot on the stove put in 1 cup brown sugar, 1 stick of butter (1/2 cup), 1/2 cup of corn syrup, and 1/2 tsp salt. Bring this mixture to a boil and then boil for 5 minutes without stirring.
Turn off your heat and stir in 1/2 tsp baking soda and 1 tsp vanilla extract. Pour over top of your popcorn. Stir careful to help coat each piece. I like to do mine in a large bowl and then pour into my pans just to avoid any messes.
Bake for 45 minutes at 250 degrees. Stir it occasionally. Remove from oven and let cool. Store in a covered container. 
You can make more popcorn to help spread out the caramel sauce and to make it “healthier.” This recipe coats all of it nicely.
