• Put all of the ingredients in a bowl. Stir. 
• Refrigerate for at least 3 hours.
• Serve. Repeat often. Enjoy!

• In a medium-size bowl, mash together the avocados, juice from the lime, and salt. Keep it chunky or make it smooth—exactly as you prefer.
• Add the onion, cilantro, and garlic.
• Stir in the optional cayenne.
• Cover and refrigerate for at least one hour to allow flavors to marry.

Variation:

• Add two ripe, finely chopped Roma tomatoes.

• Preheat oven to 225F.

Ready the Popcorn

• Place the popped popcorn (12 cups) into a big bowl, one that is at least twice the volume of the popcorn itself. Do not err on the side of a bowl that is too small, because you are going to do some serious stirring in a bit. Remove and discard any un-popped kernels.

Make Caramel - Stovetop Instructions

• Melt butter in a medium saucepan over medium heat
• Add the brown sugar, corn syrup, and salt, stirring until just combined.
• Once the mixture starts to bubble, reduce to simmer and allow to cook for 4 minutes—DO NOT STIR.
• Remove from the heat and quickly whisk in the baking soda and vanilla. You’ll get a little show here as the vanilla will “sizzle” while the baking soda gets all foamy and gorgeous. Make sure the mixture is stirred very well, then immediately pour over the popcorn.
• Stir well to coat all of the popcorn until caramel begins to harden. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Make Caramel - Microwave Instructions

• Cut the butter into chunks and place in a microwave-safe bowl along with the brown sugar, corn syrup, and salt. Microwave on high for 30 seconds. Stir well to combine. Microwave on high for an additional 2 minutes.
• Remove bowl from microwave and stir very well. Return to microwave and heat for 2 more minutes on high.
• Remove from microwave and stir in vanilla and baking soda. It will make popping sounds and get light and foamy. After stirring, immediately pour over the popcorn in the bowl. Stir well to coat all of the popcorn. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.

Either Way, Continue Here

• Whichever method you’ve followed, now spread the coated popcorn on one large or two smaller cookie sheets, breaking up any clumps. Bake at 225 F for 45 minutes, stirring every 10 minutes. Spread out on waxed paper and allow to cool.

The Big Finish

• This last step is critical, so don’t skip it. Sample the caramel corn to make sure it is fit for human consumption—perhaps even for gift-giving. You cannot be too careful here. Once you are satisfied, and if any caramel corn remains, store in airtight containers or bags.
• Stays 100% crisp and fresh for 2 - 3 weeks in an airtight container, provided it is completely cool before closing the container.

• Place all ingredients into a medium saucepan or slow cooker, your choice.
• Heat over medium heat (stovetop) or set to Low (slow cooker) until cream cheese is melted. 
• Stir so that all ingredients are well incorporated. 
• Serve hot with tortilla or corn chips. Absolutely divine!

• In a small-ish mixing bowl, mix together the cream and pudding mix. 
• Continue to stir until well incorporated and smooth. 
• Fold in marshmallow cream. 
• Cover and refrigerate until serving.