Heather says:

Friday evenings are often movie nights. Why not try something a little different and make your own caramel popcorn? Not only is old fashioned popcorn superior to microwave, our kids get a kick out of watching it pop.

Preheat your oven to 350˚F.

Heat 1/4 cup vegetable oil over medium-high heat in a 6qt pot and add one kernel to the oil. When the kernel pops carefully remove it and add just enough popcorn to cover the bottom of the pot in a single layer. As soon as the next kernel pops cover the pot. Gently shake the pan as the popcorn pops. When the popping slows remove from heat and pour into a large, foil-lined pan or dish, a sheetcake pan is perfect.

Cream 1 stick of unsalted butter with 1 cup brown sugar and dot over the popcorn. Place in the oven then stir at five minute intervals for 15 minutes. If you like it very sweet, double the butter and sugar.

*Heather’s twist* I like it sprinkled with salt, it’s remniscent of kettle corn, without the mess.

Enjoy.