A delightful twist on classic caramel popcorn, using honey for a rich and natural sweetness.
Preheat your oven to 250°F and prepare a large baking sheet by lining it with parchment paper or spraying it with non-stick spray.
Using parchment paper makes cleanup easier and prevents sticking.
Pop the popcorn kernels using your preferred method and remove any unpopped kernels.
Shake the popped popcorn in a large bowl to let unpopped kernels settle at the bottom.
In a large saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, and salt until combined.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a gentle boil and let it cook without stirring for 4 minutes.
Keep an eye on the caramel to avoid overcooking.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam up.
Stir briskly to ensure the baking soda is evenly distributed.
Pour the caramel sauce over the popped popcorn in a large bowl and mix until the popcorn is evenly coated.
Work quickly as the caramel will start to harden as it cools.
Spread the coated popcorn onto the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
Stirring during baking ensures even coating and crispiness.
Allow the popcorn to cool completely before breaking it into pieces and storing it in an airtight container.
Ensure the popcorn is completely cool before storing to maintain its crunch.
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