Caramel Corn

1. Stage

Preheat the oven: Preheat the oven to 225°F.

2. Stage

Get the popcorn ready: Place the already popped popcorn in a large roasting pan. Pick through it to remove any unpopped kernels.

3. Stage

Bring the sugar, butter, corn syrup, molasses, and salt to a boil: Combine brown sugar, butter, corn syrup, molasses, and salt in an oven-proof, thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil.

4. Stage

Bring the caramel to 250°F: Clip a candy thermometer to the pot. Continue cooking, stirring occasionally, until the candy thermometer reaches 250°F, or a small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes).

5. Stage

Remove from the heat and stir in baking soda: The caramel will foam up a little and turn a lighter color when you add the baking soda.

6. Stage

Pour the hot caramel over the popcorn: Carefully pour the caramel into the popcorn that's in the large roasting pan. (If you would like peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.) Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.)

7. Stage

Cook in the oven: Place in the oven, uncovered, for 20 minutes. Remove from oven and stir to more evenly coat the popcorn with the caramel sauce. Return to oven. Continue cooking for 20 minutes more.

8. Stage

Remove from oven and spread: Immediately the spread caramel corn out onto parchment paper or a silicone mat. Let cool completely. Break into bite-sized pieces. Store in a tightly covered container. Did you love the recipe? Leave us stars below!