32 cups plain popped popcorn
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1 cup toffee bits
Coarse grain sea salt, if desired
- Purchase popped popcorn in bags to save time when preparing this recipe.
- Store caramel corn in container with tight-fitting lid up to 2 weeks.