Caramel made the usual way in the same pot used for the corn. But this is not so good as the rougher version done improperly. That earlier version with carelessly burnt sugar turned out to coat better and didn't drop out in thick glob as proper caramel does. The idea is simply get sugar into mixture somehow, to coat each popped kernel with sugar. And not sugar alone, there is a lot of other flavorings too including curry and chile powders and salt, the sugar is to counter all that to have sort of a flavor fight between them. No cheese this time. Everything I've tried so far turns out well. This is the among the least of all the great things tried.
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