Whatever you do, do not make this when you are home alone, unless you have the ability to walk away from things that keep tasting like just one more bite. You'll hate yourself in the morning when you're running that extra 3 miles. Besides, you'll want someone to share that
3.5 ounces unpopped popcorn kernels, popped
6 tablespoons unsalted butter
2 tablespoons water
1/4 cup corn syrup
1 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pre heat oven to 250 degrees. Line a large rimmed baking sheet with parchment paper and set aside. Coat a very large mixing bowl with cooking spray and add plain popped corn.
In a medium sauce pan, melt butter, water, corn syrup, sugar and salt. Simmer over medium high heat, stirring frequently until mixture reaches 250 degrees on a candy thermometer, about 3 to 4 minutes.
Turn off heat and whisk in vanilla and baking soda (it will foam so be careful). Immediately pour over popcorn. Gently fold in caramel with a rubber spatula until popcorn is completely coated. Transfer mixture to lined baking sheet.
Bake for one hour stirring every 20 minutes. Remove from oven and allow to cool for 2o to 30 minutes. Store in an air tight container for up to 5 days.
Makes about 10 cups.
adapted from Ezra Pound Cake
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