Prepare jelly roll pan with tin foil or a silpat to be used to cool the popcorn.
In medium size pot, melt butter on low heat.
Add Truvia Sweet Complete Brown to melted butter. Stir continuously until mixture begins to boil.
Let ingredients boil for four minutes on low to medium heat without stirring.
At four minute mark, add vanilla. Be careful as it will splash. Stir lightly.
At five minutes, add baking soda. Note that mixture will rise. Stir to blend.
Remove from heat.
Pour caramel sauce over popcorn stirring to combine so all kernels are covered.
Transfer coated popcorn to lined jelly roll pan to cool.
Optional: add peanuts or other nuts, chocolate chips or coconut to caramel corn before pouring onto jelly roll.
As you are making the caramel sauce, how powerful your burners are will make a difference at the stage of not stirring the sugar and butter mixture. I use low heat to prevent it from burning. But it depends on your heat and even cookware.
Keyword brown sugar, caramel corn, popcorn, stevia