Caramel Corn

Ingredients

• 4 quarts popped popcorn unsalted (a double batch of this popcorn recipe, , unbuttered)
• 2 cups firmly brown sugar packed
• 1 cup butter unsalted (2 sticks)
• 0.5 cup plus dark
• 1 tablespoon blackstrap molasses 
• 1 teaspoon salt 
• 0.5 teaspoon baking soda 
• 2 cups peanuts salted

Equipment

• sauce pan
• baking paper
• oven
• roasting pan
• wooden spoon
• candy thermometer

Directions

1. Pre-heat oven to 225°F.
2. Place already popped popcorn in large roasting pan; set aside.
3. Bring sugar, butter, corn syrup, molasses, salt to a boil:
4. Combine brown sugar, butter, corn syrup, molasses and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil.
5. Continue cooking, stirring occasionally, until candy thermometer reaches 250°F or small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes).
6. Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.
7. Carefully pour hot mixture over the popcorn in a large roasting pan. (If you would like peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.)
8. Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.)
9. Place in the 225°F oven for 20 minutes.
10. Remove from oven, stir to more evenly coat the popcorn with the caramel sauce.
11. Return to oven. Continue cooking for 20 minutes more.
12. Remove from oven. Immediately spread caramel corn out onto parchment paper or a Silicone mat.
13. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.