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Monday, July 21, 2014

Crunchy Caramel Popcorn

4-5 quarts of popped popcorn
2 cups firmly packed brown sugar
1 cup (2 sticks) butter
1/2 cup corn syrup
1 Tbsp molasses 
1 tsp salt
1/2 tsp baking soda

Step 1: Heat oven to 225 degrees. Place popcorn in cake pan. set aside

Step 2: Mix together brown sugar, butter, corn syrup, molasses and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, for about 12 to 14 minutes. 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.

Step 3: Carefully pour the hot mixture over the popcorn in a large pan. (If you would like peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.) Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you... it's very hot.) Place in oven for 25 to 30 minutes. Stir to more evenly coat the popcorn with the caramel sauce. Immediately spread caramel corn out onto waxed paper.
 Let cool completely. 

Hope you Enjoy!!! :)

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