by Mouna



Had to put the new popcorn popper to good use!! Bags of caramel popcorn for our “Jeopardy” Game Night – a fun training event for our kitchen designers!!! THIS is sooooooo good – I have to step away from the bowl!!!

12 cups popped popcorn – no salt or butter added
1/2 – 1 cup roasted peanuts unsalted
1 cup dark brown sugar packed
1/2 cup light color corn syrup
1/3 cup butter
1 1/2 Tablespoons original molasses
1/2 teaspoon baking soda
1/2 teaspoon Maldon sea salt

Preheat the oven to 250 bake.
Take 2 sheet pans and line with silpat.
Put the popcorn and peanuts in a big bowl – set aside.

Combine brown sugar, corn syrup, butter and molasses. Bring to a slow boil. Cook for 5 minutes, stirring once. Remove pot from the heat and stir in the baking soda and sea salt. Pour over the popcorn and peanuts. Stir with a spatula to evenly coat all the popcorn.

Put half of the popcorn mix on one sheet pan and spread out. Repeat with second pan. Put both pans in the oven. Bake for one hour. Every 15 minutes open the oven and move the popcorn around with a spatula.

Remove pans from the oven. Let the popcorn cool for a minute. Break the caramel corn clumps apart into smaller pieces. Drop the pieces into a bowl. Let the corn cool for 15 minutes. Pack into individual bags or serve right from the bowl!!! It’s sooo good!!!

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