Popcorn with maple and Sortilège caramel

Name: Popcorn with maple and Sortilège caramel
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 1/2 cup unpopped corn kernels; 2 1/2 tablespoons vegetal oil; 1 cup brown sugar; 3 tablespoons butter; 2 tablespoons Sortilège liquor (or dark rum); 1/2 teaspoon baking soda

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

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Ingredients

1/2 cup unpopped corn kernels
2 1/2 tablespoons vegetal oil
1 cup brown sugar
3 tablespoons butter
2 tablespoons Sortilège liquor (or dark rum)
1/2 teaspoon baking soda

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Preparation

Preheat the oven at 200°F.
In a big sauce pan at high heat, add the corn kernels and oil then stir. Cover IMMEDIATELY then let cook about 3-4 minutes to pop the corn, shaking from times to times. Remove from heat when corn is almost not popping anymore. Remove unpopped corn then reserve pop corn in the oven.
In a small sauce pan at medium heat, add the brown sugar, maple syrup, butter and Sortilège. Melt butter while stirring then crank to high heat. Let boil at big bubbles for 5 minutes, without stirring. Remove from heat, add the baking soda then stir well.
Pour half of the caramel on the pop corn, place the lid then shake like crazy for 1 minute. Add the rest of the caramel then shake like a crazy one ce again.
Spread on a baking sheet lined with parchment paper and break into small chunks. Cook in the oven for 1 hour stirring every 15 minutes. Remove from oven then let cool down for about 15-20 minutes before eating!