Sorghum Caramel Corn

Southern Living
Sorghum Caramel CornRecipe
Photo: Jennifer Davick; Styling: Robbie Caponetto
This popcorn is mixed with peanuts, chopped bacon, and is covered in a sweet sorghum sauce. You'll love the salty-sweet taste!
Makes about 14 cups


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2 (3.5-oz.) bags plain microwave popcorn, popped
1 1/2 cups cooked bacon, chopped
1 cup unsalted roasted peanuts
1 cup butter
2 cups firmly packed light brown sugar
1/2 cup sorghum syrup
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract


Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

1. Preheat oven to 250°. Place popcorn, bacon, and peanuts in a lightly greased large bowl.

2. Melt butter in a large heavy saucepan over medium heat. Stir in brown sugar and next 2 ingredients; bring to a boil, stirring constantly. Boil, without stirring, 4 minutes or until a candy thermometer registers 240°. Remove from heat; stir in baking soda and vanilla.

3. Pour sorghum mixture over popcorn mixture, and stir until coated. Divide between 2 lightly greased 15- x 10-inch jelly-roll pans, and spread in a thin layer.

4. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely on wire racks (about 45 minutes). Break into pieces.

Note: For a less clumpy texture, stir popcorn constantly for 5 minutes after removing from oven.

Created date

September 2012