1cupevaporated cane sugar, sucanat, OR brown sugar
¼cuphoney
2teaspoonsvanilla extract
½teaspoonbaking soda
Instructions
First, prepare your baking sheets. Completely cover two rimmed baking sheets with foil or parchment, preferably in at least two layers.
Next, pop the popcorn. If you use an air popper or other device, follow the manufacturer's directions.
To pop on the stovetop, you'll need to do this in two batches. Melt half of the coconut oil over medium heat in a deep, heavy-bottomed pot with a lid. Place a few kernels in the oil and when the first one pops, add 1/2 cup of the unpopped kernels, and cover. Shake the pan every few seconds while keeping it on the burner to keep the popcorn from sticking to the bottom. When the popping stops enough so there are no pops within a 5 second timeframe, remove from the heat and dump onto one of the baking sheets. Repeat with the second half of the popcorn and pour onto the second baking sheet when the popcorn is popped.
Preheat oven to 200°F.
While the oven is heating, melt the butter over medium heat in a medium-sized saucepan. When the butter bubbles, add sugar and honey, then increase heat to medium-high and bring to a boil.
As mixture heats, whisk once or twice to combine well, and when mixture boils, reduce heat to medium once again and let boil for 5 minutes. Set a timer, if necessary, as precision is somewhat important in this step. (Otherwise your homemade caramel corn may turn out too soft or too hard.)
Remove from heat and add vanilla and baking soda. Whisk until fully combined.
Pour caramel mixture over popcorn. Stir to cover the popcorn - be forewarned that the sugar syrup is still molten and hot at this point.
Scrape the popcorn onto the prepared baking sheets and even out to be fairly level.
Bake in the oven for 1 hour, stirring every 15 minutes.
Cool on the baking sheets, then break apart and store in an air-tight container for up to three months.