For the popcorn:
½ cup popcorn (112 g)
½ cup of Soya Oil (125 ml)
Salt to taste
For the caramel:
2 cups caster sugar (400 g)
½ stick of butter (100 g)
1 teaspoon baking soda (6 g)
2 teaspoons of fat-soluble food coloring powder (4 g)
Popcorn: pop the popcorn using the Soya Soya Oil, mixing from time to time until the corn starts to pop. When you hear a few pops, turn off the heat and set aside.
Caramel: in a large saucepan, over medium heat, gradually melt the sugar until it reaches a light amber color. Add the chopped butter and, when it is completely melted, add the baking soda and the food coloring of your choice. Turn off the heat.
Finishing: immediately place the popcorn in the pan with the caramel and mix well until all the popcorn is coated with it. Transfer to a large baking dish and stir carefully until they begin to dry out and loosen from each other.
Hint: if you prefer, don't use the food coloring.
