This was a super yummy treat I whipped up to eat while watching some Christmas specials on TV with the family. It was the perfect ratio of caramel to popcorn. The problem with sharing it here is that I didn’t measure anything, I just started dumping ingredients in so I will my best for ya....

Ingredients (remember this is rough, I’ll explain as we go along)

6 handfulls of unpopped popcorn

1 cup sugar (this is for sure, I actually measured this part)

3/4-1 cup water

about 1/2 cup heavy cream

1 tablespoon butter

1 teaspoon kosher salt

Preparation Instructions

Put the sugar in a medium saucepan, add about 1/2 cup water, place over medium heat and stir, adding more water just a little at a time until the sugar is dissolved. Only add enough water to dissolve the sugar, no more! Once the sugar is dissolved, bring to a boil and stop stirring. You will let it boil until it comes to a rich golden brown color. This happens quickly once the color starts changing so don’t leave the stove or you may burn it. While you are waiting for it turn golden though you can pop the corn.

Using whatever popcorn popper you have (I have a Whirly-Pop which I LOVE) pop the corn.

About the time that is done, the caramel should be turning color. Once it is nice and dark but not burnt, remove from heat, add the cream and butter, it will bubble vigorously so be very careful, stir until well mixed. Turn the heat back on to medium-low and stir until everything is dissolved, add the salt.

Place a sheet of tin foil on the counter and pour the popcorn onto it, spreading it all over. Drizzle the caramel mixture all over and then toss to coat. Serve warm in a large bowl!