|2 tbsp. (28g)||vegetable oil|
|⅓ cup (64g)||un-popped popcorn kernels|
|½ cup (113g)||Plugrá® Premium Butter, unsalted|
|1¼ cup (245g)||light brown sugar, loosely packed|
|¼ cup (25g)||corn syrup or Lyle's Golden Syrup|
|1 generous pinch||cream of tartar|
|½ tsp. (3g)||salt|
|½ tsp. (2.4g)||baking soda|
Preheat oven to 200°F. Spray 2 cookie sheets with non-stick cooking spray.
Heat the oil and a few kernels of popcorn in a large pot over medium heat. When the kernels pop, add the remaining kernels and cover. Shake the pan throughout the popping to prevent burning. When popping slows (even while shaking), remove from heat. Place popcorn in a separate bowl; set aside.
Prepare the caramel in a large enough pot that it can be used to stir in the popped kernels. If you don’t have a pot that large, prepare the caramel in a smaller pot and see note below.
Place the butter, sugar, corn syrup, cream of tartar, and salt in the heavy bottom pan. Heat over medium-high heat, stirring constantly while the mixture boils for 5 minutes.
Remove from heat and add the baking soda and mix until fully combined. It will bubble up a little so be careful. Add the popcorn to the pan and stir until every piece of popcorn is covered in the caramel mixture.
Spread the caramel corn on to the prepared cookie sheets in a single layer.
Bake for 30 minutes then take out the caramel corn and stir it. Bake for an additional 30 minutes to allow the corn to form a crisper coating.
Remove from oven and let cool. Store in an airtight container for about a week…if you can keep from eating it for that long.