Ingredients
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1 teaspoon canola oil
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1/2 cup popcorn kernal
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1/2 cup unsalted butter
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1/4 cup dark brown sugar
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1/4 cup honey
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1/2 teaspoon kosher salt
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1 teaspoon vanilla
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1/2 teaspoon baking soda
Directions
- Heat a large pot on medium-high heat and add oil and popcorn kernels. Shake pot to coat kernels with oil and cook for 5 minutes or until all kernels have popped. Transfer to a large bowl.
- In a pan on medium heat add butter, sugar, honey and salt. Cook stirring consistently for 5 minutes or until the caramel is bubbly and has taken on a deep golden colour.
- Remove pan from heat and stir in vanilla and baking soda until foamy. Pour caramel over popcorn, and stir to coat.
- Allow to sit at room temperature for 15 minutes to crisp up.
- Enjoy right away or store in an air-tight container for later consumption.
