If you don't have a roasting pan, toss popcorn with caramel mixture in a very large mixing bowl or Dutch oven sprayed with nonstick cooking spray. Then, divide mixture between two 13x9x2-inch baking pans, also sprayed with cooking spray. Bake, stirring as directed.
Chocolate-Coated Caramel Corn:
Melt 6 ounces semisweet or milk chocolate used for baking. Pour melted chocolate over 1-1/2 quarts of the baked caramel corn. Stir until evenly coated. Chill in the refrigerator. Break into clusters. Store, covered, in the refrigerator.