- 12 quarts plain popped popcorn
- 1 pound peanuts
- 2 cups butter, cubed
- 2 pounds brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup molasses
- Preheat oven to 250°. Place popcorn in two large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes.
- Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes.
- Remove from oven and break apart while warm. Cool completely. Store in airtight containers. Yield: 12 quarts.
Reviews for Caramel Corn
"If you are like my family and can't eat corn syrup you can substitute it with a simple syrup."
"Very delicious and easy to put together, I'll be making this recipe to include with Christmas gifts and to take to work for the crew ... everybody will love it."