Things You'll Need:
- Large cookie sheet
- Parchment paper
- Stick of butter
- 4 cups popcorn, popped
- ¼ cup roasted peanuts
- Large mixing bowl
- ½ cup sugar
- 2 teaspoons dark molasses
- 1 tablespoon honey
- Large saucepan
- 2 tablespoons butter
- 1 tablespoon butter
- Candy thermometer
- ¼ teaspoon baking soda
- Wire whisk
- Spatula
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Step 1
Line the bottom of a large cookie sheet with parchment paper. Rub the paper with a stick of butter to thoroughly grease the entire surface area.
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Step 2
Combine the popcorn and the peanuts in a large mixing bowl. Toss with your hands to ensure an even mixture. Set the bowl aside.
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Step 3
Combine the sugar, the molasses, and the honey in a large saucepan. Add the water and the one tablespoon of butter. Stir a few times to combine as much as possible.
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Step 4
Attach a candy thermometer to the side of the saucepan, and place the pan on the stove on medium-high heat. Bring the mixture to a boil. Continue cooking until the mixture reaches 250 degrees F, about 8 to 10 minutes. Do not stir while the popcorn is cooking.
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Step 5
Remove the pan from the stove, and stir in the baking soda. The mixture will begin to foam, but the foaming will cease in a few moments.
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Step 6
Once the foaming has stopped, whisk for a second or two, wait an additional five seconds, and then quickly pour the caramel mixture over the popcorn and peanut mixture. Toss to evenly distribute the caramel mixture.
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Step 7
Pour the caramel corn mixture onto the parchment-lined cookie sheet, and spread it evenly using a spatula. Allow the caramel corn to cool for 15 to 20 minutes, or until it reaches room temperature.
