Caramel Corn

1. 1

   In a saucepan over low heat, melt the caramels.

2. 2

   Add the water and stir it in until the mixture is well combined.

3. 3

   Remove the caramel from the heat and add the popcorn.

4. 4

   Coat all the popped kernels well with caramel.

5. 5

   Cut a piece of parchment paper to fit your cookie sheet.

6. 6

   Spread the caramel-covered corn onto the cookie sheet and bake for about 10 minutes at 250 degrees, or until the caramel gets darker and slightly bubbly.

7. 7

   Remove from heat and set aside to cool.

8. 8

   When the corn is cool, remove it from the cookie sheet and put it in a bowl.

9. 9

   Yum!

No additional tips available.