Makes about 16 cups of caramel corn
•½ cup unpopped popcorn kernels (about 16 cups popped corn)
•1 cup salted butter
•1 cup light brown sugar
•⅓ cup light corn syrup
•1½ - 2 tsp kosher or sea salt, divided
1.Preheat oven to 300°
2.Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3.Pop popcorn kernels using air popper into a large bowl.
4.In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5.Pour caramel mixture over popcorn and stir to coat evenly.
6.Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7.Allow popcorn to cool on a parchment lined counter.
You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!