In a medium saucepan, combine the brown sugar, light corn syrup, margarine, and salt. Heat over medium heat, stirring occasionally until the mixture comes to a boil.
Once it begins boiling, continue to boil for 5 minutes, stirring constantly.
Add Baking Soda & Vanilla:
Remove the caramel mixture from heat, and stir in the baking soda and vanilla extract. The mixture will become light and foamy.
Coat the Popcorn:
Quickly pour the caramel over the popcorn in the pans, and stir to coat. Don’t worry if it’s not completely coated at this stage—stirring during baking will help.
Bake the Popcorn:
Bake the popcorn for 1 hour, stirring every 15 minutes to evenly coat all the popcorn with caramel.
Cool and Store:
Once baked, spread the popcorn out on a waxed paper-lined counter and separate the pieces. Let it cool completely before storing in airtight containers or resealable bags.
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