adapted from Caramel-Nut Popcorn from William-Sonoma Holiday Favorites
6 Cups popped popcorn
1 cup firmly packed dark brown sugar
½ cup light corn syrup
½ cup butter
1 Tablespoon orange zest
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon baking soda
preheat the oven to 250℉. Add popcorn to a large roasting pan and place in the oven while you make the caramel.
In a large heavy saucepan combine brown sugar, corn syrup, butter, orange zest and salt over medium heat. Bring to a boil, stirring constantly until the mixture comes to a boil and the sugar dissolves.
boil for 4 minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well.
Pour the caramel over the popcorn, stir and return to the oven.
Bake 1 hour until the caramel is dry, stirring every 15 minutes.
Remove the pan from the oven and free the caramel corn from the bottom of the pan. Allow to cool, checking occasionally that it’s not sticking to the pan. Break into clumps and eat.