Ingredients
Scale
- 16 cups popped popcorn
- 1 cup redskin Spanish peanuts
- 4 tablespoons butter
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 2 tablespoon molasses
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Pre-heat oven to 250F
- Arrange popcorn and peanuts onto two large baking sheets and place them into the pre-heated oven while you prepare the caramel.
- In a heavy-bottomed saucepan, combine all remaining ingredients except for the baking soda and bring to a low boil over medium heat, stirring occasionally.
- Insert a candy thermometer and continue to boil while stirring until the mixture reaches 270-285F. Once this stage has been reached, remove the mixture from the heat and stir in the baking soda until well-combined.
- Working quickly, pour the caramel over the popcorn and peanut mixture and return to the oven for 25 minutes, stirring with a large spatula every 5 minutes until well-coated. Remove from oven and allow to cool, and then store in an airtight container at room temperature for up to 2 weeks.
Notes
If you want a heavier coating of caramel, reduce the popcorn to 10 cups and leave everything else the same.
To ensure the caramel gets hot enough for a nice crunchy popcorn, you'll need a candy thermometer. I recommend this one with a pot clip - super easy.
Freezer instructions: After the popcorn has cooled, store in freezer-safe Ziploc bags, being sure to squeeze out all of the air before sealing. Store in the freezer for up to one year.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Snacks
- Method: Oven and Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1.5 cups
- Calories: 331
- Sugar: 37.5g
- Sodium: 116mg
- Fat: 15.5g
- Saturated Fat: 4.6g
- Carbohydrates: 47g
- Fiber: 2.7g
- Protein: 5g
- Cholesterol: 12mg
