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Caramel Crunch Popcorn

Yield about 5 quarts


  • 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

How to Make It

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

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

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

  4. 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.

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