Caramel Crunch Popcorn

Southern Living
about 5 quarts


+ Add To Shopping List
6 quarts popped popcorn
1 3/4 cups salted Spanish peanuts
1 cup butter or margarine
1 (16-ounce) package light brown sugar
1/4 cup light corn syrup
1/4 cup molasses
1/2 teaspoon salt
1 teaspoon vanilla extract


Place popcorn and peanuts in a large mixing bowl; set aside.

Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly.

Boil 5 minutes, stirring occasionally. Remove from heat, and stir in vanilla.

Pour mixture over popcorn mixture; stir until evenly coated. Pour into 2 large lightly greased roasting pans or 4 (13- x 9-inch) baking pans, spreading into a thin layer.

Bake at 250° for 45 to 50 minutes, stirring every 15 minutes. Cool in pans on wire racks.

Created date

October 2003