1-Getting started with this caramel corn is straightforward and fun, especially if you’re new to baking. First, preheat your oven to 200°F (93°C) and line your baking sheets with silicone mats or parchment paper to make cleanup easy. This step ensures your popcorn bakes evenly without sticking, setting the stage for that irresistible crunch.

2-Next, place the 10 to 11 cups of air-popped popcorn in a large bowl or spread it across the prepared baking sheets. In a saucepan over medium heat, combine the 1 cup (200 grams) packed light brown sugar, 1/4 cup (80 grams) light corn syrup, 1/2 cup (113 grams) unsalted butter, 1/2 teaspoon salt, and 1/8 teaspoon cream of tartar. Stir the mixture until the butter melts and it begins to simmer, then let it bubble for about 4 minutes without stirring, watching for it to reach 234 235°F on a candy thermometer for the best results.

3-Once it’s ready, remove the saucepan from the heat and quickly stir in the 1/2 teaspoon baking soda, which will make the mixture bubble and froth up. Right away, pour this caramel evenly over the popcorn and gently mix to coat every piece. Spread the coated popcorn on the baking sheets and bake for 1 hour, remembering to stir every 20 minutes to ensure even coating. After baking, let it cool on the sheets for at least 30 minutes before breaking it into clusters for the perfect snack texture.