Caramel Popcorn

Have you ever wished that you could make caramel popcorn at home that tasted wonderful and was healthy, too? Well, I am here to grant your wishes. Well, one of them, at least. This recipe is far from healthy, but who cares about health anyway?

My sister has been making this recipe for years. I'm talkin' since we were probably about eight years old. I consider it a classic, and like to believe she made it up (though, I am sure someone else did, please don't burst my bubble.

So, what's the recipe? Oh, just an ENTIRE stick of butter, 1 cup on brown sugar, 1 cup of marshmallows, and a big bowl of popcorn. mmm.

In advance, I would like to apologize for any addictions this popcorn may cause. I'd also like to say sorry for my not so great photography. I'm not a food blogger, okay? It makes me nervous taking pictures of brown sugar and butter!

 See all the ingredients? Please don't think I'm a butter snob. I am fine with WalMart brand butter, this is just all they had. That's NOT to say I'm not a cheese snob and will only eat Tillamook cheese. I most definitely am a cheese snob. Fun fact: We named our dog "Tilly" after Tillamook cheese. Okay, back to the post.

 Step one: begin popping the popcorn. It's also preferable if you take a picture of the popcorn popping, so as to show off your skillzz.

 Step two: While the popcorn is popping, stick that big stick of butter in the microwave for one minute.
Step three: Add your cup of brown sugar into the mix and stick it back in the microwave for another minute (realize how DISGUSTING that picture makes it look).

 Step four: Put in your cup of marshmallows  (plus a few extra for good measure) to the mix. Put it in the microwave for, you guessed it, another minute.
Step five: Admire how puffy those marshmallows got.

 Step six: Stir those marshmallows into there real good.
Step seven: Use those arm muscles! Keep stirring 'til it looks like the above (right) picture.

 Step (I forgot): Pur the caramel onto your popcorn and stir all that yumminess in so the popcorn is evenly coated.

Now, all that's left is to eat it (and maybe in the future, expect a heart attack).

Deeeeelicious.

Thanks for reading!