Vanilla Paste Caramel popcorn crunch

Vanilla Caramel Corn Crunch

Makes about 20 cups. 12 ounces air-popped popcorn, or 4 (3-ounce) bags natural microwave popcorn 1 cup (2 sticks) butter 2 cups firmly packed dark brown sugar 1/2 cup corn syrup 2 teaspoons Vanilla Bean Paste 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar Preheat the oven to 250 degrees. Pop the popcorn, discarding any unpopped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven. Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do no burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.

Variation:  For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.