Ingredients for Old Fashioned Molasses Caramel Corn
- Popped Popcorn
- 1/2 cup (1 stick) unsalted butter
- 1 cup sorghum molasses
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- Vanilla
- Spanish Peanut
- 1 teaspoon baking soda
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How to Make Old Fashioned Molasses Caramel Corn
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- In a large, heavy-bottomed saucepan over medium heat, combine the molasses, butter, brown sugar, and salt. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, stirring frequently. Continue to boil, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage). This should take about 10-15 minutes. Be careful not to burn it.
- Remove from heat and immediately stir in the baking soda. The mixture will foam up – be careful!
- Pour the caramel evenly over the popcorn in the prepared baking sheet. Toss gently to coat all the popcorn thoroughly.
- Spread the caramel corn in a single layer on the baking sheet.
- Bake for 20-30 minutes, stirring every 10 minutes, until the caramel is set and no longer sticky. If caramel seems to be drying to fast, slightly cover the pan with foil.
- Let the caramel corn cool completely on the baking sheet before breaking it apart. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
162g
Fat
31g
Carbs
18g
