Dark Caramel Popcorn

Put popcorn kernels in a bowl, cover with cold water and soak for 10-15 minutes.

Preheat oven to 225 F. Brush butter over a large baking dish (I used a 13×9 baking dish).

Drain popcorn kernels and pop in a hot air popper according to manufacturer’s instructions. Pour popped popcorn into the baking dish, removing any un-popped kernels.

In a small saucepan, melt butter on high heat. Add brown sugar, corn syrup and salt, bring to a boil. Stir constantly for 4-5 minutes, until the caramel thickens into a syrup (see note below). The mixture will be foaming quite a bit, but that’s normal.

When the mixture is syrupy, remove pan from heat. Add vanilla extract and baking soda and stir to incorporate. Pour mixture onto popcorn in the baking dish, stir and toss to cover popcorn well.

Bake for 1 hour, stirring every 15 minutes.

Note：To check for the consistency of the syrup, scoop some with a spoon and let it drop back into the pot. You’ll be able to see the consistency as it drizzles. You are looking for a syrup consistency.

Adapted from Buttercream Couture.