makes 8+ servings
12 cups popped popcorn (~1/2 cup unpopped kernels)
1/2 cup unsalted butter
1/2 cup golden syrup (or dark corn syrup)
1 teaspoon fine sea salt
1 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon bourbon [optional]
1. Preheat the oven to 300 degrees. Coat a rimmed baking sheet with butter or cooking spray and set aside.
2. Pop up 12 cups of popcorn -- I used 1/2 cup mixed-color corn kernels in my air popcorn popper. Pour the popped popcorn into two large bowls.
3. In a medium sauce pot, melt the butter over medium heat. Continue cooking the butter until it is foamy and the butter begins to brown, about 6-8 minutes. Stir in the brown sugar and golden syrup. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat carefully stir in the baking soda, vanilla extract, and Bourbon -- the mixture will be very foamy.
6. Working quickly, pour the caramel evenly over the popcorn in each bowl. Stir to combine, then turn the contents out onto the greased baking sheet.
7. Bake for 30 minutes in the oven, stirring after 15 minutes.
8. Remove from the oven, spread the caramel popcorn into a single layer on a large piece of parchment paper, and allow to cool completely. Store in an airtight container (if you can handle not eating the whole panful of caramel corn in one sitting!).