Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 3/4 cup popcorn kernels
  • 2 cups sugar
  • 1 1/4 teaspoons sea salt

Instruction

  • Spray 2 large, rimmed baking sheets with nonstick cooking spray
  • Heat the oil in a large, heavy pot over medium-high heat until it is hot but not smoking
  • Add the popcorn kernels and cover the pot
  • Using pot holders, shake the pot constantly over the heat as the kernels pop, about 5 minutes, or until the kernels stop popping
  • Immediately spread the popcorn out on the prepared baking sheets
  • Stir the sugar, salt and 1/4 cup water in a small heavy saucepan over low heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush
  • Increase the heat and boil without stirring, occasionally brushing down the sides and swirling the pan, until the syrup is a deep amber color, about 8 minutes
  • Working quickly, drizzle the hot caramel over the popcorn and toss with 2 wooden spoons to coat the popcorn lightly
  • Be careful not to get hot caramel on your skin
  • Allow the caramel corn to cool slightly then run for the sofa!