I don’t need to know the Popsmith popcorn maker was an Oprah favorite thing to procure one. I just saw the beautifully enamelled popcorn maker, saw some of the reviews, the Kickstarter initiative and I was on board. I am so glad. This is one of the best popcorn makers I’ve tried in a long time. I simply got fatigued with dry and tasteless microwave popcorn (you make in the silicone bowl) and didn’t like all the ingredients in those flattened microwave paper bags that puff up. What are those chemicals? They can't be good.

So I tried the Popsmith. It’s fast and fun but it also produces outstanding, crisp, movie-theatre quality popcorn in minutes. Use the flavor packets and kettle oil that comes with it or your own olive oil or coconut oil and any flavors or toppings you wish. I make two batches to make my famous Double Caramel Popcorn (the recipe follows below)

For more information or to order: Popsmith Popcorn Maker

Double Caramel Popcorn
The most satisfying recipe (and it was tested a good 15 times! for your favorite treat.

Caramel Mixture
8-10 cups popped popcorn from Popsmith
1 cup unsalted butter
1 1/4 cup light brown sugar
1/4 cup honey
1/2 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla

Make popcorn in your Popsmith popper and set aside.

Preheat oven to 250 F. Prepare 1-2 large cookie sheets with parchment paper.

In a medium saucepan, melt butter, then add brown sugar, honey and corn syrup. Stir, allowing mixture to come to a very gentle boil. Reduce heat to medium, and boil gently, without stirring, about 3 minutes (or until mixture registers 265 F on a candy thermometer - soft ball stage). Stir in salt, vanilla.

Place popcorn in a huge heat-safe bowl. Slowly pour syrup over popcorn and stir and toss with a large spoon or hands (wear latex gloves you rinse and then spray with non stick spray)
Turn popcorn onto a parchment paper-lined large baking sheets. The popcorn will not look thoroughly covered but that will be remedied as it bakes and dries - caramel gets dispersed.

Bake, tossing and shuffling corn every 15 minutes for 45 minutes total time. You can use long stainless steel BBQ tongs to do this). Cool and break into serving size pieces or separate and bag up in paper bags or cello bags as gifts.

Makes 8 cups