1 cup packed brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tbsp. light molasses
1 1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
12 cups popcorn (popped without salt or fat)
any kind of nuts, any amount (optional)

Popping your popcorn - you can use an air-popper, or you can use your stove top. Get a pot that can hold about 3 quarts. Put in 3 tablespoons veggie oil and 1/3 cup kernels.(put on lid) It should be on medium/high heat. Pick up pot and shake in a circular motion. Once popping stops, pick out leftover kernels and burnt popcorn. Make 12 cups, it should be take around 3 or 4 times of doing this to make that many.

Preheat your oven to 250°F.

Coat a large jelly roll pan (or a "cookie sheet" with edges all around) with cooking spray, set aside.

Combined brown sugar, corn syrup, butter, and molasses in a medium sized sauce pan; bring to a boil over medium heat. Cook for 5 minutes, stirring every 30 seconds.

Remove from heat, stir in vanilla, baking soda, and salt (should be a foamy light brown).

Place you popcorn in a very large bowl. Drizzle caramel mixture over it, stirring as you go. Coating all the popcorn pieces. If you want nuts, stir in now.

Spread you popcorn mixture into prepared pan. Bake at 250°F for one hour, stirring every 15 minutes.

Remove from oven: stir to break up any large chunks. Put on wax paper (or aluminum foil with lots of cooking spray) and soak pan in water immediately for easy cleaning. Once cooled (10-15 minutes) you can put it in a bag, air-tight container, or eat it!

Submitted by: Bailey