Soirée ciné et maïs soufflé
Caramel popcorn ingredients: 
8 cups plain popped popcorn
1 cup golden sugar
5 tablespoons butter
¼ cup brown rice syrup (or corn syrup or maple syrup)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven at 225*f
In a medium pan melt butter with rice syrup and golden sugar over medium heat. Let cook undisturbed for 5 minutes.
Off the heat add salt, baking soda and vanilla and stir fast.
Toss popped corn, with caramel until fully coated. Be careful! It’s super hot! Maybe best if done in batches.  Don’t worry if some are still uncoated, they will be in the oven and caramel will give in a little and continue coating.
Spread popcorn over the cookie sheet and place in the oven for 1 hour. Every 15 minutes toss around to ensure all popcorn is touched by some caramel.
Let cool completely over parchment paper. It keeps in an airtight container for 2 weeks.