Caramel Popcorn

Caramel Popcorn (soft)

Yield: one large bowl (around one gallon)
Time: ~20 min.

Ingredients:

• 3/4 c. brown sugar
• 1/4 c. butter
• 1/4 c. honey
• 1/4 tsp. salt
• 5 tbsp. cream
• 1 tsp. vanilla
• 2/3 c. un-popped popcorn kernels
• mini chocolate chips (optional)

Instructions:

1. Get out two large bowls (you'll need these to sift out the un-popped kernels).
2. Pop the popcorn. I used a microwaveable popcorn popper and popped in two batches, each using 2/3 c. of popcorn kernels. Place all the popcorn in the same bowl and then carefully scoop the popcorn into the second bowl leaving the un-popped kernels behind. You might need to do this step twice. Set aside.
3. In a saucepan add the brown sugar, butter, honey, and salt. Set the pan over medium heat and let the mixture come to a low boil, stirring occasionally. Boil for 2-3 minutes.
4. Take the pan off the heat and stir in the cream one tablespoon at a time. Set the pan over a medium-low temperature and allow the caramel to come to a high simmer (just below a low boil). 
5. Remove the caramel from the heat stir in the vanilla.
6. Pour the caramel over the popcorn and stir until the popcorn is evenly coated. You might not want to use all the caramel, so don't add it all at once. The caramel tends to pool at the bottom of the bowl so make sure to scrape the base as you stir.
7. Once the popcorn is evenly coated you can mix in the chocolate chips. You can also use nuts, chopped candy bars, seeds, etc. My chocolate chips tended to sink to the bottom so I stirred in half of the chocolate chips, and then sprinkled the other half across the top.
8. Let cool and then eat.