Caramel Corn

With the weather getting cool, it is making me think of all the yummy fall and winter treats. One of my favorites is caramel corn (SO SO addicting so I only make it around Christmas time)

2 big bowls of popped popcorn lightly salted, unpopped kernels removed
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 (5 ounce) can sweetened condensed milk

1. In a sauce pan over medium-high heat cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270-290 deg F or until a small amount of syrup dropped into cold water forms hard but pliable threads.
2. Remove from heat and carefully pour in the can of condensed milk; stir until smooth.
3. Pour 1/4 of the caramel at a timeover the popcorn, stirring until all of the popcorn is covered. I like to spread it out onto parchment paper to cool, that way its easier to get pieces of it instead of leaving it in the bowl. Cool at least 10 minutes before serving.