Caramel Popcorn

Caramel Popcorn
Yield 18 servings (serving size: 2/3 cup)

Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.

*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.