Caramel Corn-Kristi

Ingredients

• 3 (3.5 ounce) packages microwave popcorn, popped (about one gallon of popped corn)
• 2 1/4 cups packed brown sugar
• 1 cup corn syrup
• 1 cup butter
• 1 (5 ounce) can sweetened condensed milk

Directions

1. Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard the unpopped kernels. Set aside.
   

2. In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C) (I only cook mine to soft ball stage) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat, pour in the can of condensed milk; stir until smooth.
   

3. Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Pour popcorn out onto a sheet of waxed paper if desired. Cool at least 10 minutes before serving.

Enjoy!