Homemade Caramel Popcorn

For homemade caramel popcorn, first pop the corn. In a heavy-bottomed pot, heat a tablespoon of oil, add the popcorn kernels, and cover with a lid.

Over medium heat, let the kernels pop, shaking the pot occasionally so they don't scorch. Once the popping stops, take the pot off the heat and transfer the popped corn to a large bowl. Pick out any unpopped kernels.

In a heavy-bottomed saucepan, melt the butter. Add the brown sugar, pour in the syrup, and bring to a gentle simmer while stirring constantly.

Cook for 4 minutes, until the caramel thickens and turns a deep golden color. Stir only occasionally so the sugar dissolves evenly.

Take the saucepan off the heat and stir in the vanilla extract and baking soda. The caramel will foam up and lighten, which makes it crispier after baking.

Pour the hot caramel evenly over the popcorn in the bowl and gently toss with a wooden spoon so every piece is coated. Work quickly before the caramel sets.

Spread the coated mixture in a single layer on a baking sheet lined with parchment paper, separating the pieces slightly so they don't stick together, and place it in an oven preheated to 120 °C.

Bake for 45 minutes, stirring every 15 minutes so the caramel hardens evenly. Let the finished treat cool completely on the sheet, then break it into pieces.