Preheat oven to 250.

Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use).

Spray a large baking pan with cooking spray.

Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.

Add the brown sugar, light corn syrup, ½ cup stout and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 7 minutes, without stirring. Remove from heat, immediately stir in the remaining 2 tablespoons stout.

Spray a silicon spatula with cooking spray (except the handle).

Gently pour the caramel sauce over the corn, stirring to coat.

Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.

Remove from oven and spread evenly onto a sheet of parchment or wax paper, sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container.