This is so good it should be illegal! The secret is keeping the popcorn hot. I think that's what keeps it from deflating when you put on the caramel. Also the stirring during the baking time,that seems to be essential. I use wooden spoons for the mixing and stirring and I grease everything. I've made this twice now and both times it has come out just melt in your mouth perfect. I have the sweet and salty thing going on so I up the salt some. I roast fresh peanuts to put in and I also use air popped corn. In my air popper,which has it's own half cup measure, I use two half cup measures, that's two batches,half cup at a time, and then another quarter measure and that has given me the correct amount of popped corn. I keep the corn hot in the 250 oven and just follow the recipe from there. I have cut the butter in half and it's just as good really. I thought I'd only make half a recipe this time but for some reason ended up making the whole thing, stuff really is addictive! lol
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