- 1 1/2 cups unpopped popcorn about 6 quarts
- 1 pound brown sugar
- 2 cubes butter
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 can 14 oz. sweet and condensed milk
- 1 teaspoon vanilla
- 1 cup white cake mix straight from the box
- 3/4 cup white chocolate chips
- 1/8 heaping cup white cake mix, straight from the box
Cover tabletop or counter with wax paper. Spray with non-stick cooking spray. Pop popcorn removing any unpopped kernels. Pour into a large bowl. Combine sugar, butter, corn syrup, and salt in a saucepan and bring to a boil. Stir in sweet and condensed milk and 1 cup cake mix. Boil for another 6 minutes (if you have a candy thermometer, don't let it reach higher than the soft ball stage or 240 degrees), stirring almost constantly so it doesn't burn. Take off heat. Stir in vanilla. Pour over popcorn. Gently stir with a wooden spoon. Keep stirring until popcorn is evenly coated. Pour onto prepared waxed paper and spread into a single layer. Place white chocolate chips into a plastic baggie. Microwave for 20 seconds. Take out and use fingers to mix by gently squeezing bag around. Repeat, mixing each time. When white chocolate is mostly soft, with a few lumps, mix in heaping 1/8 cup cake mix, straight from the box. Place in microwave for 20 seconds. Repeat, mixing each time. When smooth, clip a small piece off of the corner of the bag and drizzle over caramel corn. Quickly sprinkle caramel corn with sprinkles before white chocolate sets. When white chocolate has set, store in an air-tight container. Enjoy!
Adjust the amount of popcorn to suit your taste - use more if you like it lightly coated, maybe about 8 quarts.