We use mushroom-style kernels, the big, round ones that pop into a solid, dense ball instead of a wispy butterfly shape. They hold their coating better. Every kernel gets fully coated. No dry patches. No wasted bites at the bottom of the bag.

The caramel is made from scratch in our kitchen, not poured from a bucket of pre-made syrup. We cook it down until it's the right amber, the right thickness, the right crack. Then we coat every kernel by hand and let it set. This takes longer than the factory way. It tastes better, too.

Each bag runs between 4 and 9 cups depending on coating. We don't cut back on the caramel to standardize weight. When a batch comes out perfect, you get a generous bag. That's the deal.

Made this morning. At your door in days. No preservatives means it won't sit on a shelf for six months, because it doesn't need to.