Super_Dave wrote:

This is my recipe for caramel corn. I have tried skipping the pop corn and just using all nuts. Worked pretty well.


½ Cup brown sugar
¼ Cup dark corn syrup
1 Tablespoon molasses
¼ Cup butter
½ Teaspoon salt
1 Tablespoon water
1 Teaspoon vanilla
1 to 2 cups nuts

8 Cups popped pop corn

Preheat oven to 250 degrees and lightly grease a large cookie sheet

Pop your corn and lightly salt, shaking it so that unpopped kernels sink to the bottom of the bowl. Set aside.

In large pan, melt butter. Add brown sugar, corn syrup, molasses, salt and water. Cook over medium high heat for about 3 to 5 minutes. Stir regularly. Big bubbles should form and it will get much thicker. Add nuts and remove from heat.

Add vanilla and stir well. Quickly add pop corn and stir until evenly coated. Do not pour pop corn from bowl on to pan or your caramel corn will be filled with kernels.

Bake for about 20 to 30 minutes.

As pop corn cools, break lightly and remove from pan. If you wait too long it will stick to the pan.

• For sticker caramel corn, add more syrup.

Tip – I have used Microwave – Light Pop Corn and it has worked well