Place oil, popcorn and salt in a large pot. Cover and heat on high until the popcorn begins to pop. Reduce the heat and continue until all corn has been popped. Pour popped corn into a large mixing bowl or pot. Preheat the oven to 300°.
To prepare the caramel topping, place the maple and barley malt syrups in a medium saucepan. Heat on high heat until boiling, stirring constantly. Reduce the heat to medium, continue stirring, and cook for 7 minutes or until the syrup forms a soft ball when a bit is dropped into a glass of cold water. Remove from the heat, add the vanilla and mix. Add the baking soda, stirring constantly, until the syrup foams and thickens. Pour the hot syrup over the popped corn and mix quickly to evenly coat the corn.
Lightly oil two large baking sheets and spread the corn evenly over. Bake for 15 minutes, mixing periodically to evenly bake. Turn the oven up to 325° and bake for another few minutes, mixing frequently, until the caramel has hardened. To test for doneness, remove a morsel of popcorn periodically. Stir frequently to prevent burning. Remove and allow to cool and syrup to harden.
Yield: 24 cups
12g fat (63% calories from fat),