• 2 bags microwave popcorn in a large bowl (I sift through to remove as many unpopped kernels as i can get.  I hate biting into soft caramel corn only to bite down on unpopped kernels. 
• 2 cups granulated sugar (you can use brown sugar if you like a darker color and deeper flavor)
• 1/2 cup butter
• 1 cup light corn syrup
• 7 oz sweetened condensed milk
• 1 tsp vanilla
• pinch of salt

In a pot on the stove, bring the butter, sugar, corn syrup and salt to a boil.  Turn the heat to medium and add the vanilla and sweetened condensed milk.  Cook until the soft ball stage (240 degrees).
Slowly pour over the popcorn and stir to coat.  Once coated, pour out onto 2 parchment lined cookie sheets and allow to cool.  You could also add any sort of nuts or other add-ins you'd like before it cools.   Break into bite sized pieces and enjoy.  Store all leftover popcorn in an airtight container.

• 1 1/2 to 2 lbs Brussels Sprouts shaved 
• Small container feta cheese
• 1/2 cup dried cranberries
• 1/2 cup candied walnuts
• 4-5 pieces crisp bacon crumbled
• Poppyseed dressing to taste

I use store bought dressing, but you could certainly make your own.  You can shred the Brussels Sprouts on a mandolin or shred them by hand with a knife, like I do.  It's time consuming and you will wonder why you don't have a mandolin, but when you taste this salad you will forget all about how long it took to cut up the Sprouts.

It's delicious.  I love Brussels Sprouts any day of the week, made any way.  Doesn't matter, I love them.  I love salad and could eat it for every meal of every single day.  So this is the best of both worlds.