The Cult of the Cool Mac: Made with 100% USDA real meat!

You know how you're supposed to use 2 different kinds of sugars to avoid recrystalization and lumpiness while melting and caramelizing sugar? Well, if you didn't know before then you know now.

Anyway, I made caramel for my popcorn this evening with honey as the second sugar and added a pinch of sea salt, using just a tiny bit of butter and milk to keep it liquid.

It totally ruled.

Somebody is going to read this and say, "Duh." :)