Ingredients:5 quarts popped popcorn-unbuttered (more if you want it less gooey)
1 cup (2 sticks) unsalted butter
2 cups firmly packed brown sugar
1/2 cup dark corn syrup
1 Tbsp. molasses
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter
2 cups firmly packed brown sugar
1/2 cup dark corn syrup
1 Tbsp. molasses
1 teaspoon salt
1/2 teaspoon baking soda
Directions:
1. Heat oven to 225 degrees. Place popcorn in a large roasting pan; set aside.
2. Combine brown sugar, butter, corn syrup, molasses and salt in a 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 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.
3. Carefully pour hot mixture over the popcorn. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 20 minutes. Remove from oven, stir to evenly coat the popcorn. Return to oven. Continue cooking for 20 minutes. Remove from oven. Immediately spread caramel corn onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.
1. Heat oven to 225 degrees. Place popcorn in a large roasting pan; set aside.
2. Combine brown sugar, butter, corn syrup, molasses and salt in a 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 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.
3. Carefully pour hot mixture over the popcorn. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 20 minutes. Remove from oven, stir to evenly coat the popcorn. Return to oven. Continue cooking for 20 minutes. Remove from oven. Immediately spread caramel corn onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.
