5 cups popcorn (unsalted and unbuttered) 1 1/2 cup sugar 1 tsp kosher salt 1/2 cup water 2 Tbsp unsalted butter 1 tsp baking soda
Spray a large better bowl with cooking spray or lightly coat with canola oil. Set aside
If making popcorn on the stove, be sure to remove all unpopped kernels and be careful not to burn the popcorn. There is no getting rid of the burnt flavour! Add popcorn to bowl.
Lightly grease 2 heat proof spatulas with cooking spray or canola oil.
Line a rimmed baking sheet with parchment paper. Set aside
Have 1/4 cup water in a small bowl and a pastry brush ready for use during cooking of the caramel sauce.
Measure baking soda into a small bowl so it is ready when needed. Have a large whisk ready to use.
In a large saucepan combine sugar, salt, water and butter over medium high heat. Once combined don't stir. Brush the sides of the saucepan with water, do this a couple times while the sauce is bubbling away, this will keep the sugar from forming crystals as the caramel cooks. Cook the sugar mixture until it melts and the bubbles turn a light golden brown, about 15 minutes.
Remove the pot from the heat. Quickly add the baking soda and whisk into the caramel sauce. You may want to do this in the sink as the baking soda will expand the caramel sauce and it may bubble over the pot. Be careful it is really hot.
Immediately pour over the popcorn and toss until the popcorn is well coated. Pour caramel corn onto prepared baking sheet and press into a single layer. When caramel corn is cool break into smaller chunks. Store in airtight container for up to 7 days, if it lasts that long!
Variations: Add 1 cup of nuts (peanuts, cashews, almonds, any nut or combination of nuts that you love)
Add 1 tsp cayenne pepper to the baking soda for a bit of a kick
Add 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice to the sugar mixture in the saucepan. When caramel corn has cooled and before breaking into smaller clumps, melt 3 ounces of white chocolate and drizzle over corn