Caramel Corn

1. 1

   1. Spray two large spatulas and a large mixing bowl with nonstick cooking spray.

2. 2

   2. Heat the vegetable oil in a large saucepan over medium-high heat. Add the popcorn kernels, cover the pan. Cook for about 4 minutes, lightly shaking the pan often, until all of the kernels are popped. Transfer the popcorn to the greased bowl, removing any un-popped kernels.

3. 3

   3. Combine the sugar, water, butter, and salt in a medium saucepan over high heat. Cook for 6 to 8 minutes without stirring, until the mixture turns a very light caramel color. Remove from the heat and whisk in the baking soda.

4. 4

   4. Pour the caramel over the popcorn and gently toss everything together with the greased spatulas, until all of the popcorn is well coated. Pour the popcorn onto a large rimmed baking sheet and break into small pieces. Let it cool to room temperature. Store in an airtight container for up to 2 weeks.

No additional tips available.