Sweet And Crunchy Caramel Corn

• 24 c. popped popcorn
• 2 c. firmly packed brown sugar
• 1 c. butter
• 1/2 c. light corn syrup
• 1/2 tsp. salt
• 2 Tbsp. dark molasses
• 3/4 tsp. baking soda
• 1 1/2 tsp. vanilla
• 1 c. salted peanuts

1. Heat oven to 250u0b0.
2. In a large roasting pan, place popcorn and set aside.
3. In 2-quart saucepan, combine brown sugar, butter, corn syrup, salt and molasses.
4. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 12 minutes).
5. Continue cooking, stirring occasionally, until candy thermometer reaches 238u0b0 or small amount of mixture dropped into ice water forms a soft ball (2 to 6 minutes).
6. Remove from heat. Stir in baking soda and vanilla.
7. Pour over popcorn.
8. Sprinkle peanuts over caramel mixture.
9. Stir.
10. Continue baking for 25 minutes.
11. Remove from oven.
12. Immediately place caramel corn on waxed paper.
13. Cool completely.
14. Break into pieces.
15. Store in tightly covered container.
16. Yields 6 quarts.

popcorn, brown sugar, butter, light corn syrup, salt, dark molasses, baking soda, vanilla, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889794 (may not work)