This was the second or third recipe I tried, and was I surprised...the finished product really is just like Cracker Jack! Tips from others helped a lot, plus I have a few of my own: 1), I pre-heated the oven to 275° F/135° C; 2), I made the caramel sauce first, cooking it over medium heat, then keeping it over low heat while making the popcorn; 3), I found 1/2 cup of unpopped popcorn to be a better proportion for the amount of caramel sauce given; 4), I used an air-popper, which meant no oil, so the caramel coating stuck better; 5), after removing all the unpopped kernels, I put the popped corn on the largest baking sheet I have to distribute it as flat(ly) as possible over as large an area as possible before pouring the sauce over it and combining the popcorn and sauce as thoroughly as possible; 6), I baked the mixture for 15 minutes, stirring it every 5 minutes; 7), after placing the finished caramel corn in a large bowl, I let it cool for 5-10 minutes, then used my hands to break the mixture into smaller pieces...after a few more minutes, I did it again; 8), as for clean-up, I used plain water on the baking sheet (my sauce pan was non-stick) and left it alone to soak for about a half hour--most of the caramel came right off...for the little bit that remained, I used more water and let the baking sheet soak some more, and with patience and minimal elbow grease, the clean-up was really easy.

Reviewed On: Oct. 7, 2009