1 C. karo syrup
1 can sweetened condensed milk
½ C. butter
Bring ingredients to a boil, stirring constantly. Cook to soft ball stage (about five minutes).
Remove caramel from the stove and pour over the popcorn, mixing it well. It makes about two large bowls of popcorn.
Note: I always sift the popcorn beforehand to make sure there aren’t any kernels that could chip someone’s teeth.
This caramel is also excellent over puffed wheat, which you can buy unsweetened in large bags.