1/2 c. unpopped popcorn kernels (about 16 cups popped corn)

1 c. salted butter

1 c. light brown sugar

1/3 c. light corn syrup

1 1/2 - 2 t. kosher or sea salt, divided

2 c. of nuts (optional)

Preheat oven to 300°.

Line a large baking sheet with parchment paper or a silicone mat. Set aside.

Pop popcorn kernels using air popper into a large bowl.

In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.

Pour caramel mixture over popcorn and stir to coat evenly.

Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.

Allow popcorn to cool on a parchment lined counter.

Cookies and Cups