Spray bowl and utensils you will be using to mix popcorn in with cooking spray to prevent sticking. Also, when the recipe says, “do not stir for 4 minutes,” DON’T STIR!
Line 2 large sheet trays with waxed paper, set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, Curry Powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil and DO NOT STIR for 4 minutes. Remove pot from heat and carefully stir in vanilla and baking soda until well combined. Place popcorn in a large, oiled bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely. Store leftover popcorn in air tight containers or zip-topped food storage bags.
Store leftover popcorn in air tight containers or zip-topped bags.