A perfect gift for a friend; homemade caramel corn with a touch of molasses.
24 cups popped popcorn
2 cups firmly packed brown sugar
1 cup Land O Lakes® Margarine
1/2 cup light corn syrup
1/2 teaspoon salt
2 tablespoons dark molasses
3/4 teaspoon baking soda
1 1/2 teaspoons vanilla
1 cup salted peanuts
Heat oven to 250°F. Place popcorn in large roasting pan; set aside.
Combine brown sugar, margarine, corn syrup, salt, and molasses in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 2-6 minutes or until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball. Remove from heat; stir in baking soda and vanilla.
Pour over popcorn; sprinkle peanuts over caramel mixture. Stir until all popcorn is coated. Bake 20 minutes; stir. Continue baking 25 minutes. Remove from oven. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.
Explore reviews fromour online community
I've been making this recipe for many years, and our family really loves it. It's hard to stop once you start munching! We use 2 cups of cashews in ours instead of salted peanuts, yum!
I have made this for my sons Election Day bake sales for years and it was a smash hit. I used to get requests for this every year.
The family and friends I would give this to on the holidays always raved, of its buttery flavor.
The one thing I would suggest to anyone who has not made this is, start with a deep pan, because of the chemical reaction you get at the end, makes it puff up.
This recipe has a rich butter flavor and tastes like it was bought at a specialty shoppe. A sure win with the kids and adults.
If you like it real crunchy bake it longer.