Preheat the oven to 250°F

In a very large bowl toss together the pecans and popcorn; set aside

Line one very large, or two medium baking sheets with parchment paper; set aside

In a large skillet over medium-hi heat combine: Brown Sugar, Karo Syrup, Butter and Vanilla Extract. Bring to a boil, stirring frequently and let simmer about 3 to 5 minutes (this is about 240° on a candy thermometer)

Once the caramel has simmered, remove it from the heat and stir in the baking soda, whisking it so that it becomes completely absorbed. The caramel will lighten and bubble up a bit - no worries, you're good.

At this point, it helps to have a second pair of hands.

Immediately pour the caramel sauce over the popcorn/pecan mixture and stir until thoroughly coated.

Spread this mixture evenly over your lined baking sheets.

***IF YOU LIKE STICKY, SOFT CARAMEL CORN - YOU ARE DONE!!

If you, like me, want a crispier, crunchy caramel corn - place the caramel corn in the oven and bake for 10 minutes. After 10 minutes, stir the caramel corn and bake another 10 minutes.

At this point, remove the caramel corn from the oven - stir it again and let it cool. The caramel corn hardens as it cools.

Break into pieces to serve and store