Caramels or Chocolate Caramels

Combine margarine, brown sugar, and water in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture begins to bubble.

Continue cooking the mixture, stirring frequently to prevent burning, until it reaches a deep amber color and a small amount dropped into cold water forms a hard ball.

Remove the saucepan from heat and immediately stir in the powdered milk until fully combined and smooth.

For the chocolate version, quickly whisk in the cocoa mix until evenly distributed throughout the caramel base.

Fold in the nuts (seeds or popcorn) until they are fully coated with the caramel mixture.

Pour the mixture onto a greased baking sheet or parchment paper, spreading it into an even layer and allowing it to cool to room temperature before cutting into pieces.