However the "recipe" is super simple: more or less a 1/2 cup each of brown sugar, agave syrup and salted butter. In a small pot, stir everything over low heat until the sugar dissolves and becomes liquid. In the meantime, prepare your popcorn according to the instructions. (In my experience, a 1/2 cup of dry kernels makes a hefty one man portion, once popped. Whichever size of pot you use though, only use so much kernels that the bottom of the pot is covered with a single layer, not more.) Put popped corn in a big bowl and pour your caramel sauce over it, mixing well. Let it dry on parchment paper.
I didn’t wait until the sauce completely set, so it was still warm and slightly gooey. (read: Utterly delicious and highly recommended!) Let me know if you give it a whirl.