Light, crisp, sweet, salty.
Note to first-timers: Give the instructions below a once-through and have your ingredients measured out prior to starting so that you can give all attention to making the caramel sauce, which comes together quickly.
INGREDIENTS
Popcorn:
1/2 cup kernels (yields approx 12 cups popcorn), Amish Country Baby White (non-GMO and Kosher)
3 Tblsp neutral oil, high smokepoint, such as avocado, sunflower, or canola
Salt
Caramel Coating:
1 /2 cup light brown sugar
1/2 cup unsalted butter
1/4 cup maple syrup (honey-flavored option: 2 Tblsp maple syrup, 2 Tblsp honey)
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
— DIRECTIONS —
Heat oven to 250 F. Line sheet pan with parchment paper.
Popcorn:
Place kettle on burner, high heat.
Add oil and kernels, cover with lid.
Listen for popping to start, crescendo, and then slow to intervals of a few seconds. Turn off heat, listen for popping to stop, then remove the lid and empty contents into large bowl.
Salt to taste, toss, and set aside.
Caramel Coating:
Place small saucier pot over medium heat. Add butter, sugar, maple syrup (honey if using), and salt . Stirring constantly, simmer for 3 minutes or until a candy thermometer reads 240.
Working quickly, add vanilla and baking soda and stir constantly for another minute, until foamed up and lighter in texture. Immediately pour over popcorn in large bowl.
Fold the mixture together in the bowl until popcorn is evenly coated.
Bake:
Empty contents of bowl onto sheet pan, remove any unpopped kernels. Bake at 15 minute intervals, lightly mixing after each, for 45 minutes.
Salt and let cool. The popcorn will be crisp after approximately 5-10 minutes of cooling. Note: Leave the popcorn in the sheet pan to cool. Maximizing surface area of popcorn exposed to air quickens cooling time.