Popcorn (1 bag)
in the microwave according to the package instructions. About 2 minutes on high.
In a medium saucepan, heat the
Water (2 Tbsp)
Brown Sugar (1 cup)
together, and tilt the pan to dissolve all the sugar if necessary.
Once it reaches a boil, cook until the bigger bubbles start to get smaller and the mixture gets thicker about 5 minutes.
While the syrup is simmering, mix together
Heavy Cream (1/2 cup)
Vanilla Extract (1/2 Tbsp)
Baking Soda (1/2 tsp)
When the syrup reaches a light amber color, have a metal whisk ready in your hand. Once the color starts to turn into a darker amber color, add in the cream mixture and start to whisk vigorously until glossy and smooth. Be very careful of the splashing syrup and the steam.
On a parchment paper lined tray, evenly spread out the popcorn. Drizzle the caramel mixture over the popcorn. Gently fold the popcorn with the mixture using a spatula, until all pieces are covered. Sprinkle some
Salt (to taste)
over the popcorn.
Let the popcorn cool to room temperature and serve.