Tangy, sweet, and crunchy caramel corn flavored with lemon and thyme is a grown up twist on classic caramel corn. It makes a great starter for the holidays because it can be made well in advance and is easy to serve!
Preheat oven to 250 degrees and place popcorn in a large heatproof boil.
Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes.
Remove from heat and stir in lemon zest, thyme, and salt.
Pour caramel over popcorn and, working quickly, stir to coat.
Let cool in pan, then break up any large pieces. Store in an airtight container. Popcorn will keep up to 5 days.