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1 cup unpopped white popcorn
2 teaspoons salt
2 cups light brown sugar
1 cup (2 sticks) salted butter
1 cup light corn syrup
1/2 teaspoon baking sodaHeat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.Heat oven to 250 degrees F.Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg sodium, 63 g carbohydrate, 2 g protein, 1.9 g fiberTips for success:- Use white kernels for tender popcorn.- Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can`t find coconut oil, you can use peanut oil as a substitute.- During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
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