Turmeric and Coconut Palm Sugar Caramel Corn

Preheat the oven to 120°C (250°F) and line a large rimmed baking sheet with a silicone baking mat or parchment paper.

Add 15 ml of coconut oil and 100 g of popcorn kernels to the large heavy-bottomed pot, cover with lid, and heat over medium heat, shaking the pot continuously once popping begins until pops slow to 2 to 3 seconds apart.

Transfer the popped corn to a large heatproof mixing bowl, systematically removing and discarding all unpopped kernels from the bottom.

In a small bowl, thoroughly stir together 4 g ground turmeric, 2 g ground ginger, 1 g ground black pepper, 0.5 g ground cayenne pepper, and 1 g ground cinnamon.

Combine 85 g cubed unsalted butter, 150 g coconut palm sugar, 45 ml light corn syrup, and 3 g fine sea salt in a medium heavy-bottomed saucepan over medium-low heat, stirring until melted, then bring to a boil without stirring until the mixture registers 121°C (250°F) on a candy thermometer.

Remove the saucepan immediately from the heat, add 3 g baking soda, 5 ml vanilla extract, and the spice blend, and whisk briskly for 10 seconds until the caramel foams vigorously and shifts to an opaque golden color.

Pour the hot spiced caramel immediately over the popped corn and fold gently but swiftly with a heatproof silicone spatula until the kernels are evenly coated.

Spread the coated popcorn in an even layer onto the prepared baking sheet, transfer to the 120°C (250°F) oven, and bake for 45 minutes, stirring thoroughly every 15 minutes to redistribute caramel and ensure even dehydration.

Remove the baking sheet from the oven and allow the popcorn to cool undisturbed at room temperature for 20 minutes until completely hardened.

Gently break the cooled sheet of popcorn into bite-sized clusters and transfer to a serving bowl or airtight storage container.