Eric's Favorite Ooey Gooey Carmel Corn by Danielle Larsen

2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 can sweetened condensed milk-watch out, the original recipe calls for a 5 oz, and sometimes I use the bigger one but don't add it all...depends on what you like :).

POPCORN! (I have an air popper and this makes enough for one batch-I think about 1/2 cup unpopped kernals). However, I have also used a couple bags of microwave popcorn too!

Place the popcorn in a large bowl-shake popcorn to get rid of unpopped kernals

In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.

Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool before serving (or you will burn your poor tongue).