Caramel Popcorn

My grandmother use to make the best caramel popcorn. I remember when I was a child begging her to make it every time we visited her house.  She shared it with me once, but I missed placed it.  She since has moved and can't find it.  When I found this recipe it brought back all those memories.  If it isn't the exact same recipe it sure comes close.

CARAMEL POPCORN

• *2 bags Microwave Popcorn-popped or *1 cup unpopped popcorn - popped in oil or with air
• For the Caramel
• 1 cup white granulated sugar
• 1 cup packed dark brown sugar
• 1/2 cup agave nectar
• 3 T. water
• 2 T. Earth Balance Soy & Dairy Free Margarine
• 1/2 t. vanilla
• 1/2 t. baking soda

1. Before beginning, set aside a large baking sheet lined with wax paper.
2. Prepare the popcorn. Remove kernels from popcorn and transfer the popped popcorn to a large bowl. Set aside.
3. Make the caramel. In a large saucepan over medium-high heat (if using the same pot as the popcorn, be sure to wash and dry it out before using it for caramel), combine the sugars, corn syrup and water, mixing well until the sugar is dissolved. After sugar is dissolved, let the mixture boil, unstirred, until light amber in color, about 8-10 minutes, washing down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.  Make sure to watch it closely.  This is where it can burn quickly.
4. Turn off the heat and add the dairy-free soy margarine and vanilla, carefully stirring to distribute the margarine. (Mixture will sputter, so be very careful!) Remove the pan from heat and sprinkle the baking soda over the mixture, stirring to distribute. Immediately, pour the caramel sauce over the popcorn, stirring quickly to distribute (caramel will harden quickly). Spread the popcorn onto the prepared sheet and allow to cool completely before serving. Popcorn will keep for 2 weeks in a dry, airtight container at room temperature.

Adapted from: Ashley Skabar - About.com