1) To make basic popcorn, take a medium-sized pan and cover the bottom of it with kernels (about 1/3 cup). Then cover those kernels with a layer of vegetable oil until all the kernels are just covered (1/3-1/2 cup depending on pan).
2) Put the lid on this pot and stick it over medium heat. Then don’t touch it until the kernels start to pop. Should just take a few minutes.
3) When kernels start to pop, Just lift your pan a bit above the burner and shake back and forth. Don’t take the lid off. In fact, I like to hold the lid down with one hand while I shake with the other. You want to keep all of that steam trapped in there but move the unpopped kernels back and forth so they don’t burn to the bottom.
4) When popping slows so there is a few seconds between each pop, the popcorn is done.
5) Season while hot or proceed with caramel recipe.
For curried popcorn, combine seasoning and toss with hot popcorn.
For caramel corn:
1) Preheat your oven to 250 degrees F. Melt your butter in a medium saucepan and add in your light brown sugar, corn syrup, and salt. Keep stirring this over medium-low heat until the sugar dissolves completely. That will only take a minute. Then: Don’t touch it.
2) Let it bubble for about 5 minutes. Then add your vanilla and your baking soda to the pan. When you add the baking soda, give it a quick stir. The baking soda will make it start to bubble even more. Take it off the heat and right away pour it over your popcorn.
3) Then stir it together real well to combine evenly. Pour your popcorn into a baking dish and pop it in that oven.
4) This will need to cook for 1 hour at 250 and you need to stir it every 15 minutes. Trust me. It is worth it. Once an hour is up, pour your caramel corn out onto some parchment paper to cool. You could also just pour it out on your counter if it is super clean. Spread out your corn as much as you can so the kernels don’t clump too much.
5) When popcorn is cool, break it up.