Directions

1. 1

   Line 2 large baking sheets with waxed paper and set aside. Mist the bowl and utensils you’ll be using with cooking spray so the hot caramel doesn’t stick.

2. 2

   Melt the butter in a medium pot over medium heat.

3. 3

   Stir in the brown sugar, corn syrup, Mesa Southwest Seasoning, Caribbean Curry Powder, and Kosher Salt. Bring to a rolling boil, stirring constantly.

4. 4

   Once boiling, stop stirring and let the caramel bubble for 4 minutes. Hold the line here — the caramel needs that uninterrupted time to reach the right temperature.

5. 5

   Pull the pot from the heat and carefully whisk in the Pure Madagascar Vanilla Extract and baking soda — it will foam up.

6. 6

   Place the popcorn in a large oiled bowl. Working quickly, pour the hot caramel over the top and toss thoroughly until each kernel is well coated.

7. 7

   Spread across the prepared sheets and let cool completely. Makes 15 cups; store leftovers in an airtight container or zip-top bag for up to a week.