JD is watching baseball right now, so Caramel Popcorn was a good choice for this week's Finger Food Friday.  This is so much better than the stale stuff at the store!

Caramel Popcorn
adapted from allrecipes.com

1/2 cup popcorn kernels
3 tablespoons canola oil
1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Put popcorn kernels and oil in a large, heavy-bottomed pot over medium heat.  Cover, but leave lid ajar a bit to let steam escape.  Cook, shaking pot occasionally, until popping stops.  Remove from heat; pick out and discard any unpopped kernels.

Preheat oven to 250 degrees.  Spray a large roasting pan with non-stick spray.  Put the popcorn in the roasting pan.

Melt butter in saucepan over medium heat.  Add brown sugar, corn syrup and salt and cook, stirring constantly, until it comes to a boil.  Boil without stirring for 4 minutes.  Remove from heat and add baking soda and vanilla; stir to mix well.

Pour caramel over the popcorn, stirring to coat evenly.  Bake for 30 minutes, stirring every 10 minutes.  Let cool, then break into pieces.