Makes about 16 cups of Caramel Corn
1/2 cup unpopped Sun Gold Farm Mushroom Popping Corn
1/2 Cup Salted butter
1 Cup lt Brown sugar
1/2 cup lt corn syrup
1 1/2-2 tsp salt
Preheat oven to 300 Degrees. Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using an air popper into a large bowl. In a saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to a 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 and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.