POPCORN
Caramel Coated Popcorn
Pop - 1/2 cup popcorn or use
6 cups already popped corn
1/2 cup hot water
2 tablespoons butter or margarine
1 cup granulated sugar
1/2 teaspoon salt
1/2 cup light corn syrup
2-1/2 tablespoons molasses
Optional - 1/2 cup salted peanuts mixed in popcorn.
Cook sugar, corn syrup and hot water rapidly in a heavy two-quart saucepan to 260F degrees on candy thermometer. Then reduce heat to medium; add butter, salt and molasses. Continue cooking until golden brown, 260-270F degrees. Stir occasionally across bottom of pan to prevent scorching. When done, pour this syrup at once over the popped corn in a very large bowl and mix quickly with two wooden spoons to distribute syrup. (CAUTION: HOT!) Spread caramel corn on tabletop. When cool enough to handle, break apart in good size pieces.
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