Deceiving thumbnail. I clicked because it suggested you were adding the milk to the seeds and I was intrigued, turns out it was a lie. Also, milk with caramel is just dulce de leche, which is delicious but not so much with popcorn, I wouldn't recommend it. Plus it's super sticky, so forget about eating those with your hands.

To take your caramel to the next level, start with dark brown sugar. Add the butter. Add heavy cream. Add sea salt to taste. Don't cook the caramel quite as long. It should be a light brown color, not dark brown... Thank you for sharing with all of us.

I'd suggest an alternate method of popping the corn. Heat up the oil in a pot first, and put just 3 kernels of corn in. After the third kernel has popped, put the rest of the kernels in and remove it from the heat. (Don't turn the heat off.) Shake the pan to keep the kernels moving in the hot oil for 30 seconds, then return it to the burner. Continue giving it a little shake every few seconds or so. The kernels will start popping in rapid succession after a bit, and the whole thing will pop up so fast you will have very few burnt or partially-popped kernels.

Just when you think it's stopped popping...it hits you in the eye.

Assalama alakiam all friends how are yours

Perfect! No baking soda needed. It always tastes artificial with that. I love your version. Thank you for sharing

Who else finishes the popcorn while still choosing the movie???

Super Good Luck So nice and delicious recipechicken masala nice sharing This looks so delicious and well preparedThanks for sharing

Wow Very nice

I make my Carmel for the corn with dark brown sugar, butter, salt and milk…. The brown sugar gives it a deeper flavor than just using regular white table sugar…

You made some mistakes. First, add the milk s-l-o-w-l-y as you stir, it won't get lumpy. Next, add an 1/4 teaspoon of baking soda just before the end of the cooking of the caramel, it will foam up, keep stirring, and it will spread more evenly on the popcorn. Next, You should be keeping your popcorn warm in a 250 (F) degree oven for about 10 minutes before you add the sauce, stir the sauce onto the popcorn, then put the bowl with the popcorn back in the oven for 10 minutes, take it out and stir it again. Do that at least three of four times. It dries the caramel sauce and helps it coat the individual pieces more evenly and the popcorn won't get soggy.

I love caramel popcorn

1. Half and half or whipping cream is better then just milk.

Add some peanutsyeah boy

Nice sharing dear God bless you and give you more success ameen stay connected

I saved 2.5 minutes of my life watching this at 2x speed