I've made three batches of this now for holiday presents - it's wonderful! I did two smaller test batches first, using molasses in one and dark corn syrup in the other, and we preferred the non-molasses version for giving away as caramel corn, but I have great plans ahead for adding spices to the molasses recipe for gingerbread-caramel corn. I added 1/2 teaspoon salt because I only had unsalted butter. I also divided the syrup ingredients into two pans and coated the popcorn in two batches as even my biggest bowl wouldn't have worked to be able to stir it all together. I love the crispy texture and the light coating of syrup instead of having each piece encased in hard candy. Thank you - another in a long line of recipes from KAF that is just top-rate!

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