Caramel popcorn

Start by heating up the large baking pan. You can add the grains all at once, but in my personal experience it's better to add them in small batches. That way they won't burn and the puffing will be more even.

While the popcorn is cooking, start the caramel sauce. In another pot, melt the sugar and water over medium heat. Be patient and do not stir constantly, let the sugar melt on its own. This is key to making your caramel creamy and uniform.

Once the sugar has completely melted and turned golden brown - but don't let it darken too much or it will taste burnt - add the butter and mix well.

Pour the finished glaze over the popcorn. Mix quickly and thoroughly so that all the crumbs are coated with caramel. In my experience, if you don't take the time and effort to do this, some of the popcorn will be left without caramel, which can be disappointing for the connoisseur.

Let the popcorn cool for 5-10 minutes to allow the glaze to set, then serve.