Today is national caramel popcorn day...celebrate! I inherited the following recipe from a friend many years ago. It has been a family favorite ever since.
Microwave Caramel Corn
Place 4 quarts popped corn in a brown paper bag; set aside.
1 cup light brown sugar
1/4 cup corn syrup
1 stick margarine
1/4 tsp. salt
Place above ingredients in a small saucepan and heat over low heat until melted, stirring to combine. Add 1/2 tsp. baking soda and 1/2 tsp. vanilla; mixture will foam. Stir well then pour over popped corn in paper bag. Microwave on high for 1 1/2 minutes then stir with wooden spoon. Repeat but be cautious for burning. Stir again with wooden spoon then microwave for 45 seconds more. Pour onto cookie sheets and cool. Can be stored in airtight container for several days.