12 cups popped popcorn
1/2 cup plus 2 tablespoons melted butter (1 1/4 sticks)
1/2 cup stout beer
1 1/4 cups packed light brown sugar
1/3 cup light corn syrup
1 1/2 teaspoon sea salt
1/4 teaspoon baking soda
1. Preheat oven to 250 degrees F. Combine melted butter, stout, brown sugar, corn syrup and 1/2 teaspoon sea salt in a saucepan over medium heat, stirring until sugar dissolves. Bring to a boil without stirring. Heat until mixture reaches 248 degrees on a candy thermometer.
2. Remove from heat and stir in baking soda. Pour mixture over popcorn. Stir using a rubber spatula until popcorn is evenly coated.
3. Transfer popcorn to a large baking sheet. Bake caramel corn until golden brown — about 40 minutes. Toss occasionally.
4. Sprinkle with remaining 1 teaspoon salt and let cool. Break into clusters.