This is the best caramel corn on the planet! I find a lot of caramel corn that isn't as gooey as I would hope, so my Mom made this recipe and we have used it since I was little. You can add or subtract popcorn to your liking, but I like mine with a little less so that when you are pulling it apart the caramel stretches because it's so ooey and gooey. Enjoy!
1 1/2-2 C. Popcorn
1 can sweet and condensed milk
2 cubes butter
1 C. light Karo syrup
2 1/4 C. packed Brown Sugar
Pop the corn in your popcorn maker. You want enough to fill a BIG tupperware bowl. It should take 1-2 C. unpopped popcorn.
In a saucepan melt butter over medium heat. When butter is melted all the sweet and condensed milk, Karo syrup, and brown sugar. Stir constantly with a wooden spoon, on medium heat so it doesn't scorch the bottom. When the mixture comes to a boil continue boiling for 6-7 minutes. (You want the caramel to mold into a soft ball. You do this by taking a cup of COLD water and drizzling a little of that caramel into it. When it cools enough for you to touch it roll it around in your fingers and see if it forms a ball. If it just drizzles through your fingers you need to cook it longer. If it molds into a ball and little bit and then starts to drizzle that is what you want. As long as you are cooking over medium heat it should be about 7 minutes from the moment it starts to boil.)