Caramel Corn

Directions

1. 1
   Pop the popcorn in a covered saucepan (the back of the package will usually tell you how) Melt the butter in a medium saucepan.
2. 2
   Add the sugar and water and stir over low heat, until the sugar is dissolved.
3. 3
   Place a warmed candy thermometer in the pan and boil over medium high, without stirring, until it reaches 234 degrees F, or the soft ball stage.
4. 4
   Immediately pour it over the popcorn and mix well with a wooden spoon.
5. 5
   Pour the popcorn onto a cookie sheet fitted with waxed paper, and let cool.
6. 6
   Lightly butter your fingertips and break the popcorn up.
7. 7
   Serve!
8. 8
   You can store it in a ziploc bag or airtight tupperware for about 10 days.