Popcorn Seasoning - Sea Salt & Caramel

The brown sugar and dry milk blend makes this taste like fresh kettle corn straight off the fairgrounds, and the salt hits just right so it's not too sweet. I've been shaking it over air-popped corn every night this week and the shaker top keeps it from clumping.

I was skeptical that the brown sugar and salt ratio would be too sweet, but it's perfectly balanced—even the butter and cream flavors come through without being artificial.

The dry milk in the mix gives it a real creamy, buttery depth that clings to every kernel without turning soggy. I've already used it on three batches and the sweet-salty balance is spot on every time.