Caramel Popcorn: Ultimate Baked Salted Crunch Recipe

Instructions:

1. Preheat the oven to a very low temperature (120°C / 250°F). Line two large, rimmed baking sheets with parchment paper or silicone mats.
2. Pop the kernels using your preferred method (stovetop or air popper). Ensure all unpopped kernels are removed.
3. Place the popped corn into an extra-large, heat-safe mixing bowl. Set aside.
4. In a heavy-bottomed saucepan, combine the butter, brown sugar, golden syrup (or corn syrup), and salt.
5. Heat over medium heat, stirring constantly until the butter is completely melted and the sugar is dissolved. Stop stirring once the mixture begins to boil vigorously.
6. Allow the mixture to boil without stirring for 4-6 minutes, until it reaches 121°C (250°F) on a candy thermometer.
7. Immediately remove the caramel from the heat. Stir in the vanilla extract.
8. Quickly and vigorously stir in the baking soda. The mixture will immediately froth up and turn a light, creamy, opaque colour. Work quickly here.
9. Pour the hot caramel evenly over the popped corn in the large mixing bowl. Using two sturdy spoons or spatulas, toss gently but thoroughly until the popcorn is mostly coated.
10. Divide the coated popcorn equally between the two prepared baking sheets, spreading it into a single, relatively thin layer.
11. Place the sheets in the preheated oven. Bake for 60 minutes.
12. Every 15 minutes during the baking cycle, remove the trays and use a spatula to gently stir and turn the popcorn, breaking up any large clusters to ensure the caramel dries evenly.
13. Remove the sheets from the oven after 60 minutes. Let cool completely on the baking sheets, undisturbed, for at least 30-45 minutes at room temperature until fully hardened.
14. Once fully cool, break the popcorn into large, desirable clusters. Store immediately in an airtight container.