What happens why you make popcorn on the stove, but do not measure the amount of popcorn kernels involved? You get too much popcorn and get sick of eating it.
This happened to me. As a cure, I took the left over popcorn (already salted, mind you) and turned it into dessert. This will be happening regularly from now on.
Caramel Chocolate Popcorn
1/2 stick of butter
1/2 cup brown sugar
2 cups popcorn (I did mine on the stove and added salt to it)
1/4 cup chocolate chips
Pre-heat oven to 250 degrees. In the meantime, put tin foil on a cookie sheet and spread already popped popcorn on the sheet. In a saucepan, melt the butter over medium-high heat. As soon as it is melted, add the brown sugar. Stir until that is melted and the mixture is bubbly. Remove from heat. Spoon evenly over the popcorn, tossing with the spoon to coat evenly. Bake for about 15 minutes. When you remove it from the oven, sprinkle chocolate chips over top. The popcorn must still be bubbly and hot, otherwise the chocolate will not melt. Stir with a spoon to coat with chocolate and to help the chocolate to melt evenly. That is all.