What you do:

• In a saucepan over low heat, melt the caramels. Add the water and stir it in until the mixture is well combined. Remove the caramel from the heat and add the popcorn. Coat all the popped kernels well with caramel. Cut a piece of parchment paper to fit your cookie sheet. Spread the caramel-covered corn onto the cookie sheet and bake for about 10 minutes, or until the caramel gets darker and slightly bubbly. Remove from heat and set aside to cool. When the corn is cool, remove it from the cookie sheet and put it in a bowl. Yum!