Endless Caramel Corn

1. 1

   Lightly coat a large bowl and 2 large rimmed baking sheets with oil.

2. 2

   In a large saucepan, combine the 3 tablespoons of oil and the popping corn.

3. 3

   Cover and cook over moderate heat until the corn starts to pop.

4. 4

   Shake the pan and cook until the corn stops popping, about 5 minutes.

5. 5

   Transfer the popcorn to the prepared bowl.

6. 6

   In a small bowl, whisk the baking soda with the adobo sauce.

7. 7

   In a large saucepan, combine the sugar with the butter, salt and 1/2 cup of water and bring to a boil, stirring until the sugar dissolves.

8. 8

   Boil over moderate heat without stirring until a golden caramel forms, about 13 minutes.

9. 9

   Remove from the heat and stir in the adobo mixture; the syrup will foam.

10. 10

    Immediately drizzle the hot caramel over the popcorn and, using 2 greased spoons, toss to coat.

11. 11

    Spread the caramel corn on the prepared baking sheets in an even layer and let cool completely before serving.

No additional tips available.