1 C plus 2 T Sugar
2 t soy Lecithin powder
2 T Canola Oil
1/2 C Popping Corn
2 t Kosher Salt
7 T unsalted Butter
1/4 C plus 1 T Sugar
1 Make the Caramel Froth in a small saucepan, combine 2 T of sugar with 2 T of water and simmer the syrup over moderate heat just until the sugar has dissolved.
2. In another small saucepan, combine the remaining 1 C sugar with 1/2 C of water and simmer over moderate heat, without stirring, until an amber caramel forms (340° on a candy thermometer), about 15 minutes. Immediately add 1/3 C of water and the sugar syrup; be careful, as the caramel mixture will bubble and splatter. Whisk until smooth, then transfer the caramel syrup to a medium bowl and let stand for 30 minutes.
3. Meanwhile, make the popcorn broth in a large, heavy saucepan, heat the canola oil until just smoking. Add the popping corn, cover and cook over moderately high heat, shaking the pan constantly, until the kernels have stopped popping. 2 to 3 minutes
4. In another large saucepan, combine the popcorn with the salt, butter, sugar and 3 1/2 C water. Bring to a simmer and cook over moderate heat for 5 minutes. Strain the broth through a fine sieve into a bowl, pressing on the popcorn until only the kernels remain; discard the kernels.
5. Transfer the popcorn broth to a blender and blend until frothy, about 3 minutes. Add the lecithin Powder to the caramel syrup and blend with an immersion blender until frothy.
6. Pour warm popcorn broth into small glasses, filling them half wayl Spoon some of the caramel froth on top and serve.
Popcorn broth can be stored for 2 days in refrigerator. Reheat and froth in blender before serving
*If you want to add alcohol for a special Holiday Party, I would recommend Meyer's Rum.