Caramel Corn with Peanuts
- Total Time:
- Yield: Makes 15 cups
Photography: Bryan Gardner
- Nonstick cooking spray
- 14 cups popped popcorn (from 1 cup kernels)
- 1 1/4 cup red-skinned peanuts
- 1 stick plus 2 tablespoons butter
- 1 1/4 cup packed light brown sugar
- 1/3 cup molasses
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.