Caramel Corn Recipe

Ingredients:
3 Tablespoons vegetable oil
1/2 cup popcorn kernels
1 1/2 tsp baking soda
3 cups granulated sugar
1 1/4 Tablespoon kosher salt (I just use sea salt)
3 Tablespoons cold unsalted butter

Spray 2 large heatproof spatulas and a very large metal bowl with your Misto, or lightly wipe with veg. oil. Pop the corn in the 3 tablespoons veg. oil and put it in the large bowl. Filter out the old maids (is that un-p.c.?).
Now make the caramel. Measure out the soda into a small bowl so it's ready to go. In a 4 quart or larger saucepan, combine the sugar, salt, butter, and 1 cup of water. Gently stir with a wooden spoon just enough to immerse the sugar. Brush down the sides of the pan with a pastry brush dipped in water. Cook the mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top (about 10 to 20 minutes.) If you take it off a minute too soon, it will taste horrible. If you leave the kitchen, it will burn and your house will fill with smoke. Do not leave the kitchen.
Take the caramel off the heat and whisk in the baking soda. It will bubble up and aerate the caramel. Immediately pour the bubbling caramel over the popcorn (don't scrape the sides of the pot, just use what pours out easily.) Toss it with your previously greased spatulas, then spread on a couple of parchment-lined cookie sheets into a flat layer. As soon as it's cool enough to touch, break it into smaller clusters (using your hands.) Let cool completely, then proceed to eat. Store any you don't eat in airtight containers.
Variations: Spicy. Stir 3/4 or so teaspoon cayenne into the baking soda. Nutty: Toss 2 cups lightly salted peanuts with the popcorn before pouring on the caramel. Hazelnutty: Same as nutty, but better.
This recipe is from Fine Cooking, Winter 2005.