Caramel Corn

• 1-1/2 Tablespoon Vegetable Oil
• 1/4 cups Popcorn Kernels
• 1-1/2 cup Sugar
• 1/4 cups Water
• 1 Tablespoon Unsalted Butter
• 2 teaspoons Kosher Salt
• 3/4 teaspoons Baking Soda

1. 1. Spray two large spatulas and a large mixing bowl with nonstick cooking spray.
2. 2. Heat the vegetable oil in a large saucepan over medium-high heat. Add the popcorn kernels, cover the pan. Cook for about 4 minutes, lightly shaking the pan often, until all of the kernels are popped. Transfer the popcorn to the greased bowl, removing any un-popped kernels.
3. 3. Combine the sugar, water, butter, and salt in a medium saucepan over high heat. Cook for 6 to 8 minutes without stirring, until the mixture turns a very light caramel color. Remove from the heat and whisk in the baking soda.
4. 4. Pour the caramel over the popcorn and gently toss everything together with the greased spatulas, until all of the popcorn is well coated. Pour the popcorn onto a large rimmed baking sheet and break into small pieces. Let it cool to room temperature. Store in an airtight container for up to 2 weeks.

vegetable oil, ubc, sugar, ubc, butter, kosher salt, baking soda

Taken from tastykitchen.com/recipes/desserts/caramel-corn-10/ (may not work)