Caramel popcorn

It's been a very long time since we've bought microwaveable popcorn. I used nothing but the minimum amount of vegetable oil to pop the corn.

A couple of tablespoons of brown sugar and a nice sprinkle of sea salt over low heat, couple of tablespoons of butter, once that's well dissolved about a tablespoon of milk. I may have added a bit more to thin it out.
And in hindsight it may or may not have been better to let the freshly popped corn cool off just a little before assaulting it with melt-your-skin Hot Caramel, but it was ai'ight. Poured caramel in a thin stream while stirring a bit, and when all the caramel was in I shook the hell of the lidded pot for a while. Let it sit, shake some more. The pot was still very hot, so then I moved them to a large bowl and moved them around until they were cooled off, because I wasn't looking for popcorn balls.

Tasty.