TV Exclusive: BACKSTAGE BITE with Katie Lynch and PARAMOUR's Ruby Lewis!

In Backstage Bite with Katie Lynch, come into Katie's kitchen with some of Broadway's brightest as they eat, drink and merrily mix it up. See your favorite stars out of their element as they whip up dishes inspired by their Broadway show. Watch what happens when these actors trade belting for baking!

Today, we are excited to bring you the latest episode, featuring Paramour star Ruby Lewis!

Ruby Lewis is making her Broadway debut as Indigo James in Cirque du Soleil's Paramour! National Tours: Gypsy (June), Grease, Jersey Boys (Francine), We Will Rock You (Scaramouche) TV: "Medium," "Brothers & Sisters," "Hart of Dixie," "Rules of Engagement," "Desperate Housewives," "Masters of Sex," "Girl Meets World." Western Kentucky University grad. For the Record Alum.

Golden Age Salted Caramel Corn

Ingredients:

6 TBSP Vegetable Oil

2/3 Cup Kernels

2 Sticks Organic Valley Butter

2 Cup Sugar In The Raw

1/2 Dark Corn Syrup

1/2 tsp Baking Soda

Salt To Taste

Directions:

-In a large pot heat vegetable oil until 4 popcorn kernels pop in oil.

-Once oil is hot enough add the rest of your kernels, cover with lid, and turn heat down to low.

-Set fully popped popcorn aside in a bowl.

-Over medium heat in a sauce pan, melt Organic Valley Butter.

-Add Sugar in the Raw and dark corn syrup and baking soda.

-Mix until smooth.

-Turn up the heat and let come to a boil for about 1 minute.

-Pour homemade caramel over popcorn and mix with spoon.

-Salt to taste.

-Place coated popcorn on a pan with parchment paper.

-Bake at 250 degrees for 15 minutes.

-Add more salt if desired...always desired.

-Break apart and place in bags for sharing.

-Snuggle up on the the couch and enjoy with your favorite classic movie!