1/2 cup (1 stick) butter
1 cup light brown sugar
1/4 cup light corn syrup
2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla extract
12 cups popped popcorn (preferably stovetop)
8 slices cooked bacon, crumbled
1 cup cashews

1. Preheat oven to 300 degrees F. Prepare a baking sheet with aluminum foil, then coat with cooking spray.

2. Melt butter in a large stockpot over medium-high heat. Stir in the brown sugar and corn syrup. Bring the mixture a rolling boil, then reduce the heat to medium-low and let simmer undisturbed for 4 minutes.

3. Give the mixture a good stir, then continue simmering for 4 to 6 minutes, stirring every 30 seconds, until the mixture is an amber color. Turn off the heat and stir in salt, baking soda and vanilla until combined. Gently stir in the popcorn, cashews and bacon until they are evenly coated by the caramel.

4. Spread out the popcorn evenly on the baking sheet, then bake for 15-20 minutes, removing the sheet every 5 minutes to give the popcorn a good stir for even cooking.

5. Remove from the oven and spread the popcorn out evenly on wax or parchment paper. Let cool for at least 15 minutes, stirring occasionally to break up clumps. Serve immediately or cover and store for up to 5 days. (The popcorn tastes best fresh.)

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