Caramel Popcorn from Ami Mag

By Carynz

Ingredients

• Nonstick cooking spray
• 3 Tbs oil
• 1/2 cup popcorn kernels
• 1 1/2 tsp baking soda
• 3 cups sugar
• 1 1/2 Tbs kosher salt
• 3 Tbs cold marg cut into small pieces
• 1 cup water

Details

Servings 10

Preparation

Step 1

Spray 2 large heatproof spatulas and a metal bowl with Pam
Pop the popcorn.Heat the oil in a heavy-bottomed 8 qt. or larger pot over high heat. After a min,add kernels into the pot and cover. Shake the pot back and forth and return to flame.Keep moving eh pot from time to time as the kernels pop. When the popping slows to almost a stop,remove the pot from heat.Immediately pour the popped corn into the large bowl.
Make the caramel. Measure the baking soda into a small dish so it's ready to go. Line 2 baking sheets with parch. paper. In a 4 qt. or larger pot,combine sugar,salt,marg and water, Gently stir with a spoon just enough to immerse the sugar. Using a pastry brush,brush down sides of pot with water,all alround. Coook the sugar mixture ove rhigh heat WITHOUT STIRRING until it melts and bubbles and turns a light golden caramel color on top. This will take anywhere from 10-20 min.,depending on your stove. Watch closely as the change in color happens fast. At this point remove the pot from the heat.
Place pot on a safe surface(in the sink)Working quickly stir in the baking soda. The caramel will bubble up. The baking soda aerates the caramel,which makes it easier to eat when it cools,but causes it to bubble vigorously now,so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Don't worry about scraping out the pot,just use what pours out easily, Immediately toss the popcorn with the help of the spatulas. When the popcorn is thoroughly coated,pour it onto the lined baking sheets and use the spatulas to pat it down into one flat layer.
As soon as it is cool enough to touch,use your hands to break the layer into small clusters.Let them cool completely and then store in an airtight container for up to a wk.