Caramel Popcorn

Step 1: Heat the oil in a large pot over medium heat. Add a few popcorn kernels and wait for one to pop, then quickly remove the popped kernel. Omit the oil if using a popcorn maker to air-pop the corn.

Step 2: Add the remaining popcorn. Lift the pot off the stove and shake it to spread the kernels evenly, then cover with a lid. Once the popcorn starts popping steadily, shake the pot gently once.

Step 3: Remove the pot from the heat when the popping stops, or when you can count to three between pops. Transfer the popcorn to a very large bowl. You need 10 cups of popped popcorn.

Step 4: Preheat the oven to 110°C/230°F.

Step 5: Melt the butter in a saucepan over medium heat.

Step 6: Add the sugar, corn syrup and salt. Stir until just combined.

Step 7: When the mixture starts to bubble, simmer for 4 minutes without stirring.

Step 8: Remove the pan from the heat, then quickly whisk in the vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

Tip: Handle the hot caramel carefully; it is very hot.

Step 9: Quickly pour the caramel over the popcorn and toss until it cools and starts to harden.

Step 10: Spread the popcorn over 2 baking trays.

Step 11: Bake for 45 minutes, tossing every 10 minutes or so. The caramel will remelt during the first 2–3 tosses; tossing helps coat the popcorn more evenly. If using glucose or honey, bake for an additional 15 minutes.

Step 12: Remove the trays from the oven and leave the popcorn to cool. Gently break it into pieces and serve.