Ingredients
- 1/2 cup salted butter
- 1 cup brown sugar (I used dark but you can use light of you like)
- 1/4 cup corn syrup
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- roughly 1 tsp of maldon sea salt for sprinkling (you can choose how salty you want your caramel popcorn to be so this is just a rough estimate totally based on your preferences).
- 1 cup uncooked popcorn kernels
- 2 tsp extra virgin olive oil
Instructions
- Preheat your oven to 300 degrees.
- In a large pot melt butter over medium heat.
- 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.
- 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.)
- Once your caramel sauce has turned a lovely golden colour, stir in the baking soda, kosher salt and vanilla extract.
- 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.
- Cover a baking sheet in tin foil and spray with olive oil spray (or your favourite cooking spray).
- 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.
- Bake for about 15-20 minutes, or until the popcorn is golden. Gently shake the pan every five minutes to ensure even baking.
- 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.