16 or 1 very hungry man
unpopped popcorn kernels (makes about 16 cups popped corn)
kosher or sea salt - divided in half
2Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3Pop popcorn kernels using air popper into a large bowl. If you must pop in oil, use as little as possible.
4In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5Pour caramel mixture over popcorn and stir to coat evenly.
6Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7Allow popcorn to cool on a parchment lined counter.
8Feel free to add a couple of cups of dried fruits or pretzels to the popcorn before covering with the caramel.
9Once it is completely cooled, put into airtight container such as rubbermaid or a canning jar.
I've had it last in the container for as long as a month.