Blue caramel corn

Directions

1. Preheat oven to 250° F (120° C)
2. Heat vegetable oil in a heavy-bottomed pot over medium-high – you want a thin layer of oil over the entire bottom of the pot.
3. When the oil is shimmering, add corn kernels and cover with a lid. Gently slide the pot over the element, shaking to agitate the kernels. Once the kernels begin to pop, slide periodically over the element to keep the kernels from burning. When the popping begins to slow down, remove the pot from the element and remove the lid.
4. Measure 12 cups of popped corn and use that amount for this recipe, reserving the rest for another use (or snacking). 
5. Carefully pour the hot popcorn into a large bowl. Set aside.
6. In a pot, heat butter over medium heat. When the butter has melted, add brown sugar, corn syrup, and salt. Bring ingredients to a boil, simmering undisturbed for four to five minutes for a nice deep caramel or until it reaches 250° F (120° C).
7. Remove the pot from the stove and whisk in baking soda. Pour hot caramel sauce over the measured amount of popcorn and stir to coat evenly.
8. Add sesame seeds and continue to stir and mix.
9. Transfer the mixture to a baking tray lined with a silicone baking mat.
   
10. Bake the mixture for 45 minutes, stirring occasionally.
11. Remove the tray from the oven. Allow the caramel corn to cool to room temperature.
12. Break apart. If not serving immediately, store in a tightly covered container at room temperature. Enjoy!