Ingredients:

  • 1/2 cup (90 g) popcorn kernels
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) unsalted butter
  • 1/4 cup (60 ml) light corn syrup
  • 1/2 teaspoon (2 g) salt
  • 1/2 teaspoon (2 g) baking soda
  • 1 teaspoon (5 ml) vanilla extract

Instructions:

  1. Heat oil in a large pot over medium heat. Add popcorn kernels and cover with lid. Shake the pot occasionally until popping slows down; remove from heat.
  2. In a saucepan, combine sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently until bubbly. Boil for 4-5 minutes without stirring, until a golden colour is achieved. Remove from heat; quickly whisk in baking soda and vanilla extract.
  3. Pour the caramel sauce over the popped popcorn in a large bowl. Gently toss until popcorn is evenly coated.
  4. Preheat oven to 250°F (120°C). Spread coated popcorn evenly onto a baking sheet lined with parchment paper. Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
  5. Remove caramel corn from the oven and let it cool completely. Break into pieces and serve or store in an airtight container.