Cracker Jack Popcorn
Fiddle Faddle - Caramel Coated Popcorn Recipe
Photo credit - Monica Nguyen

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
1-1/2 tablespoons molasses
Optional - 1/2 cup salted peanuts mixed in popcorn

Heat sugar, corn syrup and hot water rapidly in a heavy two-quart saucepan to 260-F degrees reading on a candy thermometer, reduce heat to medium: add butter, salt and molasses. Continue cooking until golden brown, 260-F - 270-F 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.

*Candy thermometer suggested to keep from burning sugar