For the popcorn:
3 tablespoons oil
1/2 cup popcorn kernels freshly popped (about 13 cups of popped popcorn) (NOTE 1)
For the caramel sauce:
1/4 cup (1/2 stick, 2oz, 57g) butter
1 1/4 cups (9.4oz, 266g) packed brown sugar
1/4 cup (2.75oz, 78g) light syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda
Large baking pan (NOTE 2)
To make the popcorn:
Preheat the oven to 250 degrees F.
Heat oil during a large pot over medium heat. to understand when the pan is hot enough, add 3-4 kernels of popcorn. once they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
Shake the pan or stir kernels in order that they’re evenly opened up in pan.
Cover with a lid, leaving alittle opening for steam to flee . Once the popcorn starts popping vigorously, shake the pot gently once.
Remove from heat when the popping stops. you ought to be ready to count to three between pops.
Put the freshly popped popcorn into the baking pan. make certain there are not any unpopped kernels. (NOTE 3)
Place in oven to remain warm while making the caramel.
To make the caramel:
Combine the butter, syrup , and sugar during a pan and warmth over low heat until the butter is dissolved.
After the mixture is melted, turn the warmth to medium and let simmer for 3-4 minutes until it reaches 255° F.
Turn off the warmth and stir within the salt and vanilla.
Stir within the bicarbonate of soda until it’s well combined.
Drizzle on top of the popcorn immediately and stir gently, trying to coat the maximum amount of the popcorn as possible.
Bake for 45 minutes, stirring the popcorn every quarter-hour .
Gently break apart large clusters, if desired.
Store in an air tight container for 2-3 weeks.
recipe souece : https://foodtasia.com/