Maple caramel popcorn

Name: Maple caramel popcorn
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) popcorn kernels; 2 1/2 tablespoons (37.5 ml) vegetable oil; 1 cup (250 ml) brown sugar; 1/2 cup (125 ml) maple syrup; 3 tablespoons (45 ml) butter; 2 tablespoons (30 ml) Sortilège (or dark rum); 1/2 teaspoon (2.5 ml) baking soda

Preparation 30 min
Cooking 1 h 10 min
Servings 6 to 8
Freezing I do not suggest

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Ingredients

1/2 cup (125 ml) popcorn kernels
2 1/2 tablespoons (37.5 ml) vegetable oil
1 cup (250 ml) brown sugar
1/2 cup (125 ml) maple syrup
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) Sortilège (or dark rum)
1/2 teaspoon (2.5 ml) baking soda

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Preparation

Preheat the oven to 200 °F (95 °C).
In a large saucepan over high heat, add the kernels and the oil, then stir. Cover IMMEDIATELY and cook for 3-4 minutes to pop the corn, shaking from time to time. Remove from the heat when the corn has almost stopped popping. Discard the unpopped kernels, then set the saucepan aside in the oven.
In a medium saucepan over medium heat, add the brown sugar, maple syrup, butter and Sortilège. Melt the butter while stirring, then turn the heat up to high. Boil hard for 5 minutes, without stirring. Remove from the heat, add the baking soda and stir well.
Pour half of the caramel all over the popcorn, put the lid back on and shake vigorously for 1 minute. Pour in the rest of the caramel, then shake vigorously again.
Spread on a large baking sheet lined with parchment paper and break into pieces. Bake for 1 hour, stirring every 15 minutes. Remove from the oven and let cool for 15-20 minutes before eating!