Homemade Caramel Corn

I got this recipe from a book called "Better Than Store- Bought" that I've had for decades.  It's true - some things are just better made at home!  If you like Cracker Jack,

you'll LOVE this homemade version.

Preheat the oven to 250 degrees.

Start with 8-12 cups of freshly popped popcorn spread onto 2 baking sheets with edges.  Mix 1 cup almonds or peanuts into the popcorn.

In a heavy bottomed saucepan mix:

1/2 cup packed brown sugar
6 tablespoons butter
1/2 cup white sugar
1/8 cup water
1/2 cup molasses
1 tsp salt

Heat the mixture at medium heat and stir until everything is combined.  Then let it boil gently and DO NOT STIR.  Put a candy thermometer into the mixture to measure the temperature.  When it reaches 250 degrees remove from heat and stir in:

1/2 tsp vanilla
1/2 tsp baking soda

Pour syrup over the popcorn and gently stir to coat.  Don't worry about covering all the popcorn now, you will have more time to evenly distribute the syrup later.

Place the pans into a 250 degree oven for 20 to 30 minutes and take out every 10 minutes to stir and coat the popcorn.

Once it's cooled you can store it at room temperature in a plastic bag or container.

I like to give small bags of this away as gifts.