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Export 5 ingredients for grocery delivery
Step 1
Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Step 2
Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
Step 3
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
Step 4
Preheat oven to 110°C/230°F.
Step 5
Melt butter in a saucepaan over medium heat.
Step 6
Add sugar, corn syrup and salt. Stir until just combined.
Step 7
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Step 8
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Step 9
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Step 10
Spread popcorn on 2 baking trays.
Step 11
Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).
Step 12
Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!
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