Vanilla Caramel Popcorn Recipe
Makes 8 to 10 cups of popcorn
Make the popcorn (if you don't have an air popper, use a large saucepan with a tight-fitting lid). Remove any unpopped kernels and set aside in large, heatproof mixing bowl.
Preheat the oven to 275°.
Combine the butter, fleur de sel, brown sugar, brown-rice syrup and vanilla in a saucepan over medium-high heat. Stir gently, until the mixture comes to a rolling boil and the sugar mixture starts to change color, or reaches 230 on a candy thermometer. Remove the sugar mixture from the heat. Add the baking soda and pour the mixture over the popcorn. Mix gently until well coated. Spread on parchment-lined baking sheets and bake for 45 minutes, stirring every 15 minutes. Remove from the oven and give a final mix on the baking sheets to reincorporate the caramel that has melted off. Spread out on the same baking sheets, give the popcorn a final stir and let cool. Once cool, store in an airtight container for 4 to 7 days. If it lasts that long!
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.