No matter how you pronounce caramel – everyone must say that it is good stuff. My friend, Michelle, who makes the best sugar cookies in the world and taught me how, recently taught me how to make caramel corn because I knew she makes amazing stuff.
She walked me through step-by-step. I’ll try to do the same for you:
Enjoy (so much better than the giant canned stuff you usually get (or give) for the holidays).

3 1/2 bags light butter generic popcorn – popped
(You can do this ahead of time and have it in a bag, few days even)

1 cup butter
2 cups brown sugar
1 tsp salt
1/2 cup light corn syrup

Stir over medium heat. Bring to a boil. Set the timer for 5 minutes. Stir constantly. Remove from heat after 5 minutes.

1 tsp baking soda.

Stir in and watch a science experiment happen! If wanting to add nuts, add now.

Pour popcorn in a giant metal bowl. Pour half of caramel sauce over the top and stir with a well-greased spatula. Then pour the rest over, stirring and mixing constantly.

2 pans (large cookie sheets with low sides

200 degrees
25 minutes flip then another 25 minutes

To flip popcorn, grease a spatula and your hands and fold the popcorn over.

Let cool for about 2 minutes then break it up and divide it up in bags or eat.