1/2 cup vegan margarine
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3 quarts popped popcorn
Source of recipe: Variation of containerstore.com.
1. Melt margarine, and stir in brown sugar, corn syrup, and salt. Cover and microwave for four minutes. Stir in baking soda and vanilla.
2. Place popcorn into a greased four-quart casserole dish. Pour over the popcorn, and stir the whole mixture, being careful not to leave any caramel on the bottom of the dish. The whole thing will gradually stiffen up. Microwave for two to three minutes, stirring very well every minute to avoid burning.
3. Pour mixture onto non-stick cookie sheet to cool completely. When cooled, break up and store popcorn in airtight container for weeks.