A fun & spooky- salty-sweet Halloween snack!
Preheat oven to 200. Line 2 baking sheets with parchment paper.
Combine the butter, brown sugar, and light corn syrup in a medium saucepan.
Bring to a boil, then lower the heat and allow to simmer for 5 minutes. (Stir often and watch carefully so it does not burn.)
Remove the sauce from the heat and add in the baking soda and vanilla. Stir until incorporated.
Pour the popped corn onto the lined baking sheets and spread out evenly.
Pour the caramel sauce over the popped corn. Place in the oven.
Bake for 45 minutes-stirring every 15 minutes.
Remove the caramel corn from the oven. Allow to cool completely.
Add the caramel corn to a large bowl. Add the remaining ingredients and gently stir until combined. Store in an air-tight container.