-
1
Pop the popcorn:
-
2
Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil.
-
3
Heat the oil in an 8-quart or larger heavy-based stockpot over high heat.
-
4
After a minute, put a popcorn kernel in the pot and cover.
-
5
When the kernel pops, the oil is hot enough.
-
6
Add the rest of the popcorn kernels.
-
7
Cover the pot and shake it back and forth over the heat to agitate the kernels.
-
8
Keep moving the pot as the popcorn pops.
-
9
Remove the pot from the heat when the popping slows almost to a stop (its better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl.
-
10
Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.
-
11
Make the caramel:
-
12
Measure the baking soda into a small dish so its ready to go.
-
13
Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats.
-
14
In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water.
-
15
Gently stir with a wooden or metal spoon just enough to immerse the sugar.
-
16
Brush down the sides of the pot with water and a clean pastry brush.
-
17
Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove.
-
18
The caramel will be darker than it appears on the surface, so dont overcook.
-
19
At this point, remove the pot from the heat.
-
20
Working quickly off the heat, thoroughly whisk the baking soda into the caramel.
-
21
Do this in or near the sink in case it spills over.
-
22
The baking soda aerates the cararmel, which makes it easier to eat when its cool, but causes it to bubble vigorously now, so be careful.
-
23
Immediately pour the bubbling caramel over the popcorn in the bowl.
-
24
Only use the caramel that pours out easily; dont scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).
-
25
Using the heatproof spatulas, toss the caramel with the popcorn.
-
26
When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer.
-
27
As soon as its cool enough to touch, use your hands to break the layer into smaller clusters.
-
28
Let them cool completely and then store in an airtight container for up to a week.
