Poppin' Dragon Carmel Corn

Here's a cooking experiment I came up with while trying variations of carmel corn.  On my first experiment, I used Habanero peppers and ended up putting on a gas mask as the candy mixture came to a boil, but the result was a fantastic double wham sweet then fire hot.  Then I tried a wasabi powder, but the heat destroyed the horseradish burn.  My latest attempt turned out really nice.  Here's the recipe:

Poppin' Dragon, Szechauan Style Carmel Corn.
2 Cups Sugar
2 Cups Water
1 Cup Light Karo Syrup
2 Tbl. Szechauan Stir Fry Sauce
1 Tbl. Vinegar
1 Tbl. Baking Soda
4 quarts popcorn

Combine Sugar, Water, Syrup, Sauce and Vinegar in pot over medium-high heat. Bring to boil, stirring constantly.

Continue stirring until mixture reaches "Hard Crack".

Immediately, remove from heat and mix in Baking Soda (Mixture expands).

Fold into popcorn until thoroughly mixed.

Spread popcorn out on a lightly greased baking sheet and dry  in a warm oven (around 200 degree F) until no longer sticky.