60ml vegetable oil
1/3 cup corn kernels
220g demerara sugar
170g golden syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
Heat oil in a large pot over medium heat.
Add corn kernels, and spread out evenly.
Cover with a lid and allow the popcorn to pop.
Remove from heat when the popping stops and transfer to a large bowl.
Preheat oven to 110°C.
Melt the butter in a saucepan over medium heat.
Add sugar, golden syrup, and salt. Stir until just combined.
Allow the mixture to simmer gently for 4 minutes without stirring.
Remove from the heat, whisk in vanilla extract, and bicarb. The caramel will foam and increase in volume.
Pour straight over popcorn. Allow the caramel to harden over the popcorn.
Spread popcorn on 2 baking trays and bake for 45 minutes, tossing every 15 minutes. The caramel will melt during the first few tosses. But will crisp up once cooled.
Remove from oven, and allow to cool on the baking trays. Store in an airtight container – stays crisp for up to 2 weeks!