Lisa's Irresistible Sweet and Salty Caramel Popcorn

Ingredients 0/11

Step 1

Lin two large baking sheets with parchment paper. Measure out the baking soda and vanilla extract into small bowls and set them aside for now.

Step 2

Heat some vegetable oil in a big saucepan, then add the popcorn kernels. Cover and give the pan a good shake every now and then until all the popcorn has popped—this usually takes about 5 minutes. Once it’s done, pour the popcorn into a large roasting pan, leaving any unpopped kernels behind. Sprinkle the chopped licorice and broken pretzels evenly over the popcorn.

Step 3

Combine the brown sugar, butter, corn syrup, and cream of tartar in a heavy pot. Stir constantly as you bring it to a boil. Clip on a candy thermometer and keep stirring until the mixture reaches 265°F (129°C), which should take around 10 minutes.

Step 4

Take the caramel off the heat, then quickly stir in the vanilla and baking soda. The caramel will bubble up and get a bit foamy—that’s exactly what you want. Pour this hot caramel over the popcorn mixture and gently stir to coat everything evenly. Spread the coated popcorn out onto your prepared baking sheets in a loose layer.

Step 5

Sprinkle sea salt over the top to taste, then let the popcorn cool for about 20 minutes. Once it’s set, break it into chunks and store it in airtight containers or bags. Enjoy!