Ingredients:

  • 1/2 cup (100g) unpopped popcorn kernels
  • 2 tbsp (30ml) coconut oil
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) light brown sugar, firmly packed
  • 1/2 tsp fine sea salt
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp baking soda

Instructions:

  1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Pop the kernels using the coconut oil on the stovetop or an air-popper. Place the popped corn into an extra-large mixing bowl, ensuring all unpopped kernels are removed.
  3. In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar and sea salt until combined.
  4. Increase the heat slightly to bring the mixture to a gentle boil. Stop stirring and allow the mixture to bubble for exactly 4 minutes to reach the hard-crack stage.
  5. Remove the saucepan from the heat. Quickly stir in the vanilla extract and baking soda. The mixture will foam up and become aerated.
  6. Immediately pour the hot toffee glaze over the popcorn. Toss gently with a heat-resistant spatula until every kernel is evenly coated.
  7. Spread the popcorn onto the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even drying and a shattering-crisp finish. Allow to cool completely before serving.