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Recipe: Caramel Molasses Popcorn Mix
Similar Categories: Caramel, Molasses, Popcorn, Mix
Caramel Molasses Popcorn Mix
10 cups popped popcorn
2 cups tiny pretzel shapes or broken pretzels
1 cup peanuts
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 Tbs. molasses
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Discard any unpopped popcorn kernels. In a 17X12 roasting pan,
combine the popped corn, pretzels and peanuts. Melt the butter in a
medium saucepan. Remove saucepan from heat. Stir in the brown
sugar, corn syrup, molasses and salt. Cook and stir over medium heat
to boiling. Clip candy thermometer to side of pan. Cook, stirring
occasionally, to 238 degrees (softball stage), about 5 minutes.
Remove from heat. Immediately stir in baking soda and vanilla. Pour
over popcorn mixture stirring to coat. Bake popcorn, uncovered, in a
300 degree oven for 25 minutes, stirring twice. Remove pan from
oven. Turn mixture onto a large piece of foil. Cool completely.
Break into pieces. Store, tightly covered, for up to 1 week. Makes
14 cups.
10 cups popped popcorn
2 cups tiny pretzel shapes or broken pretzels
1 cup peanuts
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 Tbs. molasses
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Discard any unpopped popcorn kernels. In a 17X12 roasting pan,
combine the popped corn, pretzels and peanuts. Melt the butter in a
medium saucepan. Remove saucepan from heat. Stir in the brown
sugar, corn syrup, molasses and salt. Cook and stir over medium heat
to boiling. Clip candy thermometer to side of pan. Cook, stirring
occasionally, to 238 degrees (softball stage), about 5 minutes.
Remove from heat. Immediately stir in baking soda and vanilla. Pour
over popcorn mixture stirring to coat. Bake popcorn, uncovered, in a
300 degree oven for 25 minutes, stirring twice. Remove pan from
oven. Turn mixture onto a large piece of foil. Cool completely.
Break into pieces. Store, tightly covered, for up to 1 week. Makes
14 cups.
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