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1
Set aside can of lowfat milk.
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2
Layer sugar and brown sugar in a one qt canning jar.
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3
Next, place popcorn into a small zip baggie.
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4
Seal baggie and place on top of sugar.
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5
Place lid on jar, then using clear packaging tape, attach the can of lowfat milk to the bottom of jar so they are firmly connected for storage purposes & store in a cold, dry place till ready to use.
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6
Attach the following instructions for later use, or possibly for gift giving: Caramel Popcorn
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7
Remove popcorn from jar and using your preferred method, pop corn till you have about 12 c. or possibly 3 qts of popped corn.
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8
Remove un-popped kernels from corn, and set aside.
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9
In a large saucepan, mix sugar from jar with 1/2 c. butter or possibly margarine and the can of sweetened condensed lowfat milk.
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10
Stirring constantly, bring mix to a boil.
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11
Boil for one minute and remove from heat.
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12
Working quickly, pour mix over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel till all corn is well coated.
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13
Spread onto cookie sheets that have been prepared with non-stick cooking spray, or possibly eat directly from bowl.
