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2 tablespoons canola oil
1/2 cup popcorn
1/2 cup molasses
2/3 cup sugar
1/2 cup corn syrup
1 tablespoon butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Spanish peanuts
Heat oven to 250°; line two rimmed baking sheets with parchment paper. Pour oil and corn into a large pot; cover, heat over medium high and when
sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out
any old maids (unpopped kernels) and set aside. Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the
mixture reaches the hard-ball stage on a candy thermometer, 260°, stir in the butter, then the baking soda and salt. The mixture will turn a light
caramel color and rise up in a bubbling mass; be prepared but not alarmed. Stir in the peanuts until coated with caramel. Pour the peanut-caramel
mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated. Turn out the popcorn mixture onto the
baking sheets; using your spatula, spread it out evenly. Crisp in the oven for 15 minutes, stirring once or twice, turn off the heat, but leave the
caramel corn inside until cool, an hour or more; break up any chunks.
1/2 cup popcorn
1/2 cup molasses
2/3 cup sugar
1/2 cup corn syrup
1 tablespoon butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Spanish peanuts
Heat oven to 250°; line two rimmed baking sheets with parchment paper. Pour oil and corn into a large pot; cover, heat over medium high and when
sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out
any old maids (unpopped kernels) and set aside. Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the
mixture reaches the hard-ball stage on a candy thermometer, 260°, stir in the butter, then the baking soda and salt. The mixture will turn a light
caramel color and rise up in a bubbling mass; be prepared but not alarmed. Stir in the peanuts until coated with caramel. Pour the peanut-caramel
mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated. Turn out the popcorn mixture onto the
baking sheets; using your spatula, spread it out evenly. Crisp in the oven for 15 minutes, stirring once or twice, turn off the heat, but leave the
caramel corn inside until cool, an hour or more; break up any chunks.