This is hands down my favorite caramel corn. It’s crunchy like Cracker Jacks without the fake taste. It’s perfect for fall snacking and stays good forever so you can save it for your Christmas tins too.
Boil together: butter, brown sugar, salt and Karo syrup for five minutes. Remove from heat. Add vanilla and baking soda and stir well.
Pour caramel over popcorn and nuts and spread on two large cookie sheets. Bake at 200 for and hour, stirring every 15 minutes. During the last 10 minutes, sprinkle popcorn with white chips (this is the secret). Once melted, stir to combine.