Step 1

Pop the corn in the oil, toss with the sea salt and set aside in a very large bowl. You can use air popped corn if you like.

Step 2

In medium saucepan combine the butter, brown sugar and corn syrup.

Step 3

Bring to a boil and simmer over medium low heat for 5 minutes.

Step 4

Remove from heat and add the vanilla extract and baking soda.

Step 5

Stir well and immediately pour over the popped corn. Toss together well to coat the popcorn on all sides.

Step 6

Spread on a parchment paper lined cookie sheet and bake at 250 degrees F for one hour tossing the popcorn every 15 minutes. Remove from oven and spread in a single layer on parchment or waxed paper to cool completely. Store in an airtight container.