Ingredients:

  • 1/2 cup (100g) popcorn kernels
  • 2 tbsp (28g) neutral oil
  • 1 cup (225g) unsalted butter
  • 2 cups (400g) packed brown sugar
  • 1 tsp (6g) fine sea salt
  • 1 tbsp (15ml) pure vanilla extract
  • 1/2 tsp (3g) baking soda

Instructions:

  1. Pop the kernels. Heat 2 tbsp oil in a large pot, add 1/2 cup kernels, and cover. Shake the pot over medium heat until the popping slows to 2 seconds between pops.
  2. Remove unpopped kernels. Transfer the popcorn to a massive bowl and sift through it. Note: Biting into a hidden unpopped kernel later is a mood killer.
  3. Prepare the oven. Preheat to 250°F and line two baking sheets with parchment.
  4. Melt the butter. In a medium heavy bottomed saucepan, melt 1 cup unsalted butter over medium heat.
  5. Dissolve the sugar. Stir in 2 cups brown sugar and 1 tsp sea salt. Stir constantly until the mixture begins to bubble and looks like wet sand.
  6. Boil the syrup. Stop stirring and let the mixture boil for exactly 5 minutes. It will become glossy and slightly thickened.
  7. Add the aromatics. Remove from heat and immediately whisk in 1 tbsp vanilla and 1/2 tsp baking soda. The mixture will foam up and turn pale gold.
  8. Coat the popcorn. Pour the hot foam over the popcorn. Use a spatula to toss gently until every kernel is cloaked in gold.
  9. Bake and dry. Spread onto the sheets and bake for 50 minutes. Toss every 15 minutes until the caramel no longer feels tacky when touched.
  10. Cool and snap. Remove from the oven and let cool completely. The caramel will harden and become brittle as it reaches room temperature.