Caramel Popcorn
Recipe: https://recipestripper.com/recipes/0a639cab-6f35-43f6-912d-93b9cb70def3
Original source: https://www.recipetineats.com/salted-caramel-popcorn/
Recipe image: https://www.recipetineats.com/tachyon/2014/05/Caramel-Popcorn.jpg

Recipe video above. The secret to a great caramel popcorn that's evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for "normal" (see in post for photo and description).
Yield: 8
Prep time: PT10M
Cook time: PT55M
Total time: PT65M

Ingredients
- 1/4 cup (60ml)  vegetable oil ((not required if air popping with a popcorn maker))
- 1/3 cup popping corn ((10 cups popcorn, Note 1 for lighter caramel coverage))
- 100g / 7 tbsp  butter (, unsalted)
- 1 cup (220g)  brown sugar (, packed)
- 1/2 cup (170g)  corn syrup (, light (sub glucose, Note 2 more subs))
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda

Instructions
1. [Popcorn] Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
2. [Popcorn] Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
3. [Popcorn] Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
4. [Caramel:] Preheat oven to 110°C/230°F.
5. [Caramel:] Melt butter in a saucepaan over medium heat.
6. [Caramel:] Add sugar, corn syrup and salt. Stir until just combined.
7. [Caramel:] When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
8. [Caramel:] Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
9. [Caramel:] Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
10. [Baking to crisp:] Spread popcorn on 2 baking trays.
11. [Baking to crisp:] Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose or honey, bake further 15 minutes).
12. [Baking to crisp:] Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!