Popcorn

• Take a very large pan, heat the butter over low to medium heat.
• Add the corn kernels. Once it starts popping, cover the pan with a tight-fitting lid.
• Then gently shake the pan, so that the popcorn pops evenly through all sides.
• When the popping process slows down, remove the pan from the heat.
• Transfer the popped popcorn to a large bowl, make sure there are no un-popped kernels behind.
• Add a pinch of salt (optional).
• Combine well.
• Set the popcorn aside.

Caramel

• In a medium saucepan, add the sugar.
• Let the sugar melt on low heat. 
• Stir until the sugar dissolves on low heat for 5 minutes or until the colour slightly changes.
• Stir once and melt it completely on low heat.
• Add butter and continuously stir on low flame until the butter melts.
• Remove the pan from the heat and then quickly add the baking soda.
• Stir well till the caramel turns frothy. Do not overcook.
• Immediately pour the caramel over the popped corn. Be careful — it’s very hot!) 
• Gently toss until the popcorn is evenly coated with the caramel.
• Spread the coated popcorn on the parchment-lined baking tray.
• Let the popcorn cool down at room temperature.
• Once cool, gently separate the caramel popcorn.
• Caramel Popcorn is ready to serve!