Salted Caramel Popcorn

Ingredients

• 1 – 1 1/4 cups popcorn kernels, popped, use the lesser for thicker caramel coating
• 2 1/4 cups packed light brown sugar
• 1 cup unsalted butter
• 1 cup light corn syrup
• 2 tsp fine sea salt, or to taste, divided
• 1 can sweetened condesned milk
• 1 1/2 tsp vanilla extract

Directions

1. Put the popped popcorn into 2 large mixing bowls, or use 1 enormous mixing bowl if you have one handy. Set it nearby so you are ready when the caramel is.
2. In a medium saucepan, add the brown sugar, butter, corn syrup, and 1/2 tsp of the sea salt. Cook over medium-high heat, stirring the whole time, until the mixture comes to a boil.
3. When the caramel is boiling, stir in the sweetened condensed milk. Let it come back up to a boil, then keep cooking and stirring constantly until a candy thermometer reads 236 – 238 degrees.
4. Take the pan off the heat and mix in the vanilla. Stir in 1 tsp of the fine sea salt, along with the remaining 1/2 tsp sea salt if you want it mixed right into the caramel, or hold that last bit back to scatter over the popcorn while tossing.
5. Pour half of the caramel over the popcorn and toss it a few good times. Add the rest of the caramel and keep tossing, sprinkling in the remaining 1/2 tsp salt, or adding salt to taste, as you go, until the popcorn is evenly covered.
6. Let the caramel popcorn cool, then pack it into airtight containers.