Ingredients:
- For the Popcorn:
- 1/2 cup popcorn kernels (yields about 12 cups popped popcorn)
- 2 tablespoons vegetable oil (for popping)
- For the Caramel Sauce:
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions:
- Pop the Popcorn:
- Heat the vegetable oil in a large pot over medium-high heat.
- Add a few popcorn kernels to the pot and cover. Once the kernels pop, add the remaining kernels and cover the pot.
- Shake the pot occasionally to ensure even popping and prevent burning. Once the popping slows down, remove the pot from the heat.
- Transfer the popped popcorn to a large bowl, discarding any unpopped kernels.
- Prepare the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, and salt. Bring to a boil while stirring constantly.
- Let the mixture boil for 4-5 minutes without stirring, until it reaches a deep caramel color. It should reach 240°F (115°C) on a candy thermometer for soft-ball stage.
- Remove the saucepan from the heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up.
- Coat the Popcorn:
- Pour the caramel sauce over the popped popcorn, tossing gently to coat all the popcorn evenly.
- Spread the coated popcorn onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the Popcorn:
- Preheat your oven to 250°F (120°C).
- Bake the popcorn in the oven for about 1 hour, stirring every 15 minutes to ensure even coating and crispiness.
- Cool and Store:
- Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
- Once cooled, break the popcorn into pieces and store it in an airtight container.
