16CupsPopped Popcorn (2/3-3/4 Cup unpopped kernels)
1 1/4tspGarlic Powder
1 1/4tspOnion Powder
6TbspSunflower or Olive Oil
Line two cookie sheets with parchment paper. Set aside.
Place the popped popcorn in a large stockpot. Set aside.
Mix together the spices and baking soda, set aside.
In a large saucepan, combine sugars, oil, corn syrup, and salt, whisking until well combined. Bring to a boil over medium-high heat, stirring constantly. Once boiling, allow to boil for 5 minutes - stirring frequently - and then remove from heat.
Add baking soda, stir well to combine - You don’t want clumps of spices! – caramel will foam up a little.
Pour caramel over popcorn mixture, CAREFULLY stir to coat evenly – Hot sugar is nasty to get burned with!
Divide the caramel corn between the two cookie sheets, spreading it evenly
Break up large chunks of popcorn, and allow to cool fully.
Serve immediately, or transfer to airtight containers for storage.
Caramel corn is VERY hydrophilic - it attracts water - so if you don't store it in an airtight container, it will draw water from the air and get soggy/sticky.