Alternatively, do not bake and let sit and cool until popcorn is cold or reached room temperature, approximately 25-30 minutes.
- 2 bags of unsalted popcorn, popped
- 1 ½ cup muscovado sugar
- ¾ cup water
- ½ cup salted butter, cut into pieces
- ½ cup heavy whipping cream
- 3/4 cup minced honey chipotle jerky (or any flavor you choose)
- 1 tsp sea salt
- 1 tsp vanilla extract
Preheat oven to 250F. Add cooked popcorn to large mixing bowl. In a heavy saucepan set over low heat, combine the sugar and water. Heat until the sugar is just dissolved, slowly adding in butter. Stir in jerky bits. Bring to a boil and continue to cook until it reaches a golden caramel color.
Remove from the heat and add the cream, vigorously whisking to combine.
Return back on the stove, over low heat, and bring to a boil again. Add salt. Cook 10-15 minutes until the caramel until creamy. Pour over popcorn, making sure to coat all of it. Transfer to parchment paper on baking sheet and evenly spread out. Sprinkle with a pinch of sea salt if desired. Bake for 30 minutes. Let cool. Transfer to serving bowl or paper cones.