Microwave Caramel Corn

Everyone I've shared this with can't believe how good it is. And it is so easy. You can control the calories by using more popcorn for the same amount of caramel. I use this on two batches of air-popped corn.   1/4 cup real butter 1/2 cup brown sugar 1/4 cup white corn syrup 1/4 tsp. baking soda 1/2 tsp. vanilla salt   Pop the popcorn and pour into a large bowl. (Most of the unpopped kernels should sink to the bottom.) Transfer the popcorn into a clean paper (yes, I said PAPER) grocery bag, making sure to leave the unpopped kernels behind. Discard unpopped kernels.   Place butter, sugar, and syrup into a glass or Pyrex microwave-safe mixing bowl. Microwave on High for a total of 3 minutes, stopping to stir after each minute. Remove caramel from microwave and stir in soda and vanilla. Pour caramel over popcorn in paper bag, stirring with a long wooden spoon to coat the popcorn. (Be careful—caramel is very hot.)   Fold down the top of the bag and put the whole thing back into the microwave. Microwave on High for a total of 45 seconds, removing and stirring every 15 seconds. (Watch carefully as this can have a tendency to burn.) Sprinkle with salt (I like kosher salt). Pour into a large serving bowl and eat it all before the kids get home!! (If you want to store it, wait for it to cool completely before storing in a ziploc bag.)