Just look at what F. W. Rueckheim started. He was the guy who, back in the late 1800s, made candy-coated popcorn a national treasure with the invention of Cracker Jack. Now we've got Fiddle-Faddle, Screaming Yellow Zonkers, Crunch 'n Munch and several brands of candy-coated microwave popcorn, to name just a few. Sure, these other varieties don't have the traditional prize inside the box, but let's face it, those prizes are pretty weak compared to what used to be found at the bottom of a box of Cracker Jack when I was a kid. And the old-fashioned molasses formula used on Cracker Jack just doesn't have the pizzazz of some of the other tantalizing flavors coating popcorn today. The butter toffee coating is a good example, so that's what I've reverse-engineered for you here. It's a simple recipe that makes a finished product so addictive you'll have to beg someone to take it away from you before you finish the whole bowl by yourself. All you need is a candy thermometer, some microwave popcorn, and a few other basic ingredients and you're about 15 minutes away from candy-coated popcorn heaven.