waynevannieuwenh
You would need some milk solids, preferably butter, your Caramel Flavour must also be a butter Caramel type. The cooking up procedure is also very important as other contributors mention, for the maillard Caramel taste to develop, then butter added on cooling down. Also use a Lecithin /canola oil spray to prevent popcorn from sticking together, in cooking vat with mixing arms that rotate while stirring , on cooling down table.