Nutty Caramel Corn

Directions

Place 2 Tbsp of vegetable oil and one popcorn kernel in a large pot over high heat with a lid. Wait for the kernel to pop then add the rest of the 1/2 cup of kernels. Swirl the kernels in the pot to coat them with oil and then wait for them to pop. When the popping slows remove it from the heat. I like to keep the lid slightly ajar as they pop to let steam out but keep the jumping kernels in. In a small pot, combine the water, sugar, butter and salt. Place the pot over medium heat and let the mixture come to a boil. Continue to boil the mixture until it is a light gold color . While the sugar mixture is boiling, remove any unpopped kernels from the popcorn and add the nuts. Line a large baking sheet with foil and spray with non-stick spray. Preheat the oven to 250 degrees. Once the sugar mixture becomes golden, remove it from the heat and stir in the baking soda and spices . Immediately pour the mixture over the popcorn and nuts and stir to combine. Work quickly as you stir because the mixture will harden as it cools. Pour the popcorn/nut/sugar mix out onto the baking sheet, place in the oven and bake for about 15 minutes. Let the mix cool for 5-10 minutes before eating to let the caramel sauce harden.