Preheat oven to 250°F. Line 2 cookie sheets with parchment paper and divide the popped popcorn between the two sheets. 

Prepare a salted caramel sauce. When it comes off the heat, carefully stir in the baking soda. The caramel will bubble up! Once stirred together, pour over the popcorn. Carefully stir the popcorn, making sure all the pieces get coated. 

Bake for 30 minutes, stirring every 10-15 minutes to make sure the popcorn doesn’t burn. 

Baking in the oven turns the popcorn from chewy to crunchy. Allow to cool before enjoying. 

The popcorn will cool in large chunks, so once cool, break the popcorn into smaller pieces. 

Store in an airtight container at room temperature for up to 2 weeks.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW