Recipe: Almost-Famous Caramel Corn

Rank: Easy

Time execution: 35 min

Can be served for: About 8 cups

Ingredients

• 3 tablespoons vegetable oil, plus more for the baking sheet


• 2/3 cup popcorn kernels (preferably mushroom kernels)


• 2 cup sugar


• 3 tablespoons dark corn syrup


• 3 tablespoons molasses


• 3 teaspoons roasted peanut oil


• Kosher salt


• 2/3 cup raw peanuts

Directions

1. Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.


2. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 2/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 390 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

Source: Almost-Famous Caramel Corn