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1
Preheat oven to 275 F. Prepare 2 baking sheets covered with parchment paper and set aside.
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2
In a large saucepan with a candy thermometer attached, combine sugar, corn syrup and water.
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3
Heat over medium-high heat but do not stir it.
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4
Only swirl the pan if needed.
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5
Heat until sugar becomes a caramel brown color.
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6
Meanwhile combine cream, butter and sea salt in another saucepan.
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7
Heat over medium heat until butter is melted.
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8
When sugar is a caramel brown color slowly drizzle in the cream mixture while continuously stirring.
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9
Be careful as the sugar will bubble up as the cream is added.
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10
That is why its important to go slow.
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11
Cook until mixture reaches 245 F.
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12
Remove from heat and stir in vanilla.
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13
In a large bowl combine popcorn and nuts (if using).
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14
Slowly drizzle caramel over the top of the popcorn while stirring.
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15
This is a great time to have someone help.
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16
Be careful not to get caramel on the skin because its HOT.
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17
Divide caramel covered popcorn evenly between the 2 baking sheets and place into the preheated oven.
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18
Bake for 45 minutes.
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19
Remove from oven and allow to cool.
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20
Break into bite size pieces and enjoy.
