Melt butter in medium saucepan. Add evaporated milk, corn syrup and brown sugar. Stir over medium heat until bubbling briskly. Put a candy thermometer in liquid. Cook until at least soft ball stage (235°). Stir in vanilla just before pouring over popcorn.
While carmel is cooking , pop 2 large batches of popcorn in coconut oil. Split popcorn into 2 large metal bowls.
When Carmel is at desired temperature, pour equally over both bowls of popcorn. Use 2 wooden spoons to quickly toss popcorn until evenly mixed. Can leave in bowls or form into balls will still hot ( wrap in saran wrap).
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