Preheat oven to 250 degrees. Generously spray a large shallow pan with nonstick cooking spray.

In a large saucepan, combine brown sugar, karl syrup, butter and salt on medium heat.

Continue stirring until mixture begins to boil.

Once boiling, stop stirring and cook for an additional 5 minutes.

Pour popped popcorn into shallow pan.

Remove pan from heat and add vanilla and baking soda while stirring.

Carefully pour caramel over popcorn and stir to coat all popcorn.

Bake in preheated oven for 1 hour, but stirring the popcorn every 15 minutes.

Allow to cool (popcorn will harden once cooled) then break apart.

Melt white chocolate and crisco or coconut oil in the microwave for 1 minute.

Remove from microwave and stir. If it is not smooth, reheat in intervals of 15 seconds, stirring in between each interval.

Pour melted chocolate into a sandwich bag and snip the corner. Drizzle chocolate over popcorn then sprinkle with sprinkles.

Store in an air tight container for up to 1 week.