1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar
Set aside can of milk. Layer sugar and brown sugar in a
one quart canning jar.
Next, place popcorn into a
small zip baggie. Seal baggie and place on top of sugar.
Place lid on jar, then using clear packaging tape,
attach the can of milk to the bottom of jar so they are
firmly connected for storage purposes & store in a cool
dry place until ready to use.
Remove popcorn from jar
and using your preferred method, pop the corn until you
have about 12 cups or 3 quarts of popped corn. Remove
un-popped kernels from corn, and set aside. In a large
saucepan, mix sugar from jar with 1/2 cup butter or
margarine and the can of sweetened condensed milk.
Stirring constantly, bring mixture to a boil. Boil for
one minute and remove from heat.
Working quickly, pour
mixture over popped corn, coating as much as possible
while pouring, then using a large wooden spoon, mix
popped corn and caramel until all corn is well coated.
Spread onto cookie sheets which have been prepared with
non-stick cooking spray, or eat directly from bowl.
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