300x600
INGREDIENTS:
8 cups popped popcorn
3/4 cup brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
pinch of sea salt
optional: melted chocolate for drizzling
DIRECTIONS:
Preheat the oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Pour the popcorn into a large bowl and remove any unpopped kernels.
In a medium saucepan over medium heat, stir together the brown sugar, butter, and corn syrup until the butter has melted and the mixture reaches a slow bubble. Allow the mixture to bubble for 4 minutes.
Remove from the heat immediately and mix in the vanilla extract and baking soda.
Pour the caramel mixture over the popcorn. Using a large rubber spatula, gently stir to coat.
Spread the popcorn evenly onto the prepared baking sheet and sprinkle with the sea salt (adding more to taste if desired). Bake the popcorn for 10-15 minutes. A 10-minute bake will yield a chewy popcorn (my preference if we're eating it same day, not so good for packaging and storing). A 15-minute bake will yield a crunchy popcorn (PERFECT for packaging and storing).
Let cool in the pan for 10 minutes before transferring to a bowl to se
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