½ cup popping corn
¼ cup canola oil
2 tsp sea salt
½ cup butter
½ cup corn syrup
1 cup brown sugar
½ tsp vanilla extract
½ tsp baking soda
Pop the corn in the oil, toss with the sea salt and set aside in a very large bowl.
In medium saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer over medium low heat for 5 minutes.
Remove from heat and add the vanilla extract and baking soda. Stir well and immediately pour over the popped corn. Toss together well to coat the popcorn on all sides.
Spread on a parchment paper lined cookie sheet and bake at 250 degrees F for one hour tossing the popcorn every 15 minutes.
Remove from oven and spread in a single layer on parchment or waxed paper to cool completely. Store in an airtight container.