Ingredients:

  • 1/2 cup (100g) unpopped popcorn kernels
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) water
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2.5g) baking soda

Instructions:

  1. Pop the popcorn kernels using an air popper or stovetop method, then sift through the popcorn to remove all unpopped kernels.
  2. Place the popped popcorn in a large bowl and drizzle with 2 tbsp of melted butter, tossing gently to create a moisture-resistant barrier.
  3. In a heavy-bottomed saucepan, combine 1/2 cup butter, brown sugar, and water. Melt over medium heat, stirring constantly.
  4. Increase heat to a boil; stop stirring and allow the mixture to bubble until it reaches a deep amber hue and a temperature of 235°F (113°C).
  5. Remove the saucepan from heat and immediately stir in the vanilla extract and fine sea salt.
  6. Quickly whisk in the baking soda until the sauce becomes light, airy, and foamy.
  7. Pour the hot caramel sauce over the popcorn in a steady stream and fold gently with a spatula until evenly coated.
  8. Spread the coated popcorn in a single layer onto a parchment-lined baking sheet.
  9. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes to ensure a crisp texture.
  10. Allow the popcorn to cool completely on the sheet before breaking into chunks.