Chipotle Caramel Popcorn

Instructions

1. In a large pot over medium heat, heat the oil. Add one kernel of corn; once it has popped, add the rest of the kernels. Cover the pot and shake it occasionally until popping has subsided. Pour popped corn onto a lined sheet tray, and remove the pot from heat to cool.
2. Once cooled, wash the pot, and return it to the stove. Add sugar and enough water, about 1/4 cup, to achieve the consistency of wet sand. Heat over high heat until a candy thermometer reads 320°F, swirling pot once caramelizing begins to ensure color is evenly distributed. Add salt, chipotle powder and black pepper, then add butter. Caramel will now bubble up slightly.
3. Pour caramel over popcorn, and allow to cool slightly. Using a fork, break into smaller pieces, and allow to cool completely before transferring to an airtight container. You can make the popcorn up to 1 week ahead of time.