30-Minute Sea Salt Caramel Corn

Line 2 baking sheets with parchment paper or Silpat.

Heat up a large pot with a lid over medium-high heat. Add the Coconut Oil (2 Tbsp) and 3 kernels of popcorn. When they begin to pop, the oil is hot enough.

Add the remaining Corn Kernels (85 g) and place the lid. Let cook until all the corn is popped, shaking the pot occasionally so they don’t burn, and lifting the lid slightly every minute to reduce the steam. Cook until the popping sounds are more than 2 seconds apart, around 4-5 minutes.

Remove the popcorn and wipe out the pot.

In the same pot, melt the Unsalted Butter (110 g) over medium heat. Add Brown Sugar (220 g) and Corn Syrup (1 Tbsp). Once bubbling, cook for 7-10 minutes until thickened and glossy. To check for doneness, add a drop of the caramel to a glass of ice water. If the drop hardens, it’s ready to go.

Stir in the Vanilla Extract (1 tsp) and Sea Salt (1 tsp), then add Baking Soda (1/2 tsp). Once you stir in the soda, very quickly add the popcorn. Gently toss to coat completely.

Spread out on the baking sheets in a single layer and let cool slightly. Once cooled, break into pieces.

Serve your Sea Salt Caramel Corn immediately or store it in an airtight container for up to a week.