1 cup popcorn kernels
4 teaspoons vegetable oil
1 cup brown sugar
1/4 cup corn syrup
1 teaspoon salt
1 stick unsalted butter, cubed
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted
1/4 cup organic cheddar cheese powder
1/2 teaspoon chipotle powder
Sufficient quantity sea salt
Preheat the oven to 225 degrees F.
Pop the kernels in an air popper, microwave (in which case no oil is required) or on the stove-top. Divide the popped corn between 2 large bowls.
Add the brown sugar, corn syrup, salt and butter to a medium saucepan set over medium-high heat. Whisk to blend. Bring the mixture to a boil and cook without stirring until very thick, about 3 minutes. Remove from the heat and immediately add the baking soda, swirling the pan to blend. Pour the caramel over 1 bowl of the popcorn…
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