Instructions

1. Preheat your oven to 300 degrees.
2. In a large pot melt butter over medium heat.
3. Add the brown sugar and corn syrup and bring to a rolling boil, make sure everything is mixed well together. Reduce the heat to a simmer, and let sit untouched for 5 minutes. Next stir the mixtures every 30 seconds for about 5 more minutes.
4. In the meantime, in a medium sized pot, add olive oil and popcorn kernels. Cook as per the directions. (If no directions provided, with the lid on fitting tightly, I shake the pot every minute or so to make sure the kernels are coated in olive oil, and the popping continues. Cook until popping sound slows down.)
5. Once your caramel sauce has turned a lovely golden colour, stir in the baking soda, kosher salt and vanilla extract.
6. Remove from heat and add your popcorn. Make sure you use a spatula and gently mix everything in, ensuring the popcorn is covered in the caramel.
7. Cover a baking sheet in tin foil and spray with olive oil spray (or your favourite cooking spray).
8. Spread the popcorn mixture on the sheet. Make sure it’s evenly spread out. Sprinkle the Maldon Sea Salt across the mixture and place in the oven.
9. Bake for about 15-20 minutes, or until the popcorn is golden. Gently shake the pan every five minutes to ensure even baking.
10. Once done, dump popcorn onto a sheet of wax paper to cool. Once it’s cooled, you can break up any larger pieces into bite size tasty morsels.