Caramel Corn
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Category
Popcorn
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Cusine
American
What do you need?
How to make?
Ingredients
4-5 quarts popped popcorn , any un-popped kernels removed
2 cups firmly packed brown sugar
1 cup unsalted butter
1/2 cup dark corn syrup
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon baking soda
2 cups salted peanuts
Directions
Pre-heat oven to 225 degrees F. Place already popped popcorn in large roasting pan; set aside.
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. Continue cooking, stirring occasionally, until candy thermometer reaches 250 degrees F or small amount of mixture dropped in ice water forms a hard ball . 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. Carefully pour hot mixture over the popcorn in a large roasting pan.
Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.
Place in the 225 degrees F oven for 20 minutes. Remove from oven, stir to more evenly coat the popcorn with the caramel sauce.
Return to oven. Continue cooking for 20 minutes more. Remove from oven. Immediately spread caramel corn out onto parchment paper or a Silicone mat. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.