I love sticky, gooey carmel popcorn. It just doesn't travel well. Here is a carmel popcorn recipe that you can take with you on car trips or hiking the trails. It works great in a trail mix or on its own. This dry carmel corn recipe is an oldie but goodie.
Old Fashioned Carmel Popcorn
1 cup Brown Sugar
1 cup White Sugar
2/3 half and half or whipping cream
1 TBS Dark Karo Syrup
1/4 tsp Salt
1 tsp Vanilla
Cook in Saucepan on a medium heat, stir well and cook until sugar is fully dissolved before allowing mixture to boil. (this is extremely important to avoid rendering the popcorn too sugary) Continue to cook, stirring occasionally until 230 degrees. Pour over 6 quarts of popped Corn and stir until well coated. Pour out on table to let dry and cool.
note* Under cooking will leave popcorn a bit sticky. Over cooking will make popcorn dry. A good candy thermometer will help you know the desired temperature to get the right consistancy.