Carmel Corn

<p>Pop kernels using an air popper.</p>
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<p>Place the popcorn in a bowl that is twice the volume in order to stir in the carmel.</p>
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<p>In a microwave-safe bowl, combine the butter, brown sugar, corn syrup, and salt.&nbsp; Microwave on high for 30 seconds.&nbsp; Stir well to combine.&nbsp; Microwave on high for 2 more minutes and stir.&nbsp; Microwave for another 2 minutes, stir very well.&nbsp; Add in vanilla and baking soda.&nbsp; The mixture with bubble rapidly.&nbsp; Immediately stir and pour over popcorn.&nbsp; Stir well to evenly coat popcorn.</p>
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<p>Transfer carmel corn to 2 cookie sheets.&nbsp; Break up any clumps and bake at 200 F for 1 hour, stirring every 15 minutes.&nbsp; Remove from oven and allow to cool before packaging.</p>