I've done this a few times and it gets more delicious every time I make it. I always think I've made way too much and then bam! all the caramel corn is eaten up. I don't really use measurements after the first time and have only messed it up once out of maybe 7x. I use yellow air-popped corn and maple syrup instead of corn syrup, the difference in the taste is well worth it. I increase the amount of caramel sauce in the recipe to give a little more coverage on the corn and suggest keeping the popcorn and the caramel sauce warm until you are ready to pour. I suggest putting the sauce on a low burner while you stir. With these adjustments this recipe went from tasty to scrumptious in no time. Oh, clean up actually pretty easy. A non-stick pan helps, but I soak the sauce pan, spatula, and big mixing bowl in water for a while (no detergent needed) and the sticky mixture rinses right out. A little swish and all clean. Enjoy!

Reviewed On: Nov. 4, 2009