Source of Recipe
Shandon Shares cookbook
List of Ingredients
10 cups (100g) air-popped popcorn*
1 cup (200g) packed light brown sugar
1/4 cup (80g) light corn syrup
1/2 cup (115g) unsalted butter
1/8 teaspoon cream of tartar*
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside.
Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until all the kernels are coated.
Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled.