Don’t like boiling the caramel for caramel popcorn? Then try this super easy and foolproof oven method… But be careful; it’s really addictive!br br br For popcorn:br 12 cup (125 mL) popcorn kernelsbr 2 Tbsp (30 mL) butterbr br For Caramel:br 14 cup (50 mL) butterbr 2 Tbsp (30 mL) corn syrup -or- molassesbr 4 Tbsp (60 mL) brown sugarbr 13 cup (75 mL) sugarbr pinch of saltbr br Pre-heat oven to 300ºF (150ºC)br Pop popcorn, by melting butter in a pot over med-high heat. Pour in popcorn kernels, cover with lid and shake until there are 5-6 seconds between pops. br br Place all remaining ingredients in a small pot; gently heat and stir until all ingredients have melted together. (don’t boil!)br Pour caramel over popped corn and stir to coat.br Pour popcorn onto a baking sheet lined with parchment and bake for 15-20 minutes.br Allow to cool before eating.