How to make it
Preheat oven to 230°F and line two baking trays with parchment paper or preferably a silicon mat.
Pop popcorn and set aside in a large bowl.
Before you begin the caramel, mix Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Chiu Chow Style Chili Crisp Oil and baking soda together. Set aside.
Make Caramel: Sprinkle about 1/4 of the sugar evenly into a non-stick pan and place the pan over medium heat. When you start to see some of the sugar melt, sprinkle a little more sugar on the melted parts. Do this in increments until you’ve added in all of the sugar. Keep cooking the sugar to turn it into caramel, swirling the pan occasionally to even out the temperature of the sugar and also to make sure all of the sugar is melted. Once the sugar has turned a rich amber, add in the soy sauce mixture and whisk vigorously. The caramel will start bubbling (so be careful) and keep whisking it for 30-60 seconds until it comes together into a smooth lava.
Pour the caramel onto your popped corn and use a spatula to mix all the ingredients together until the popcorn is coated evenly in caramel. Work fast as the caramel will begin to harden and can be difficult to mix. Transfer the popcorn evenly onto your baking trays, making sure to smooth out as much as possible. Then, bake it in the oven for 60 minutes, giving the popcorn a rough mix every 15 minutes. Remove popcorn from the oven and let it cool for 15 minutes. Once cooled, sprinkle with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!