Caramel Corn

by Kimberley Thompson, Tastemaker in Residence

Happy National Caramel Corn Day!

20 cups popped yellow kernel pop corn
2 cups brown sugar
1/2 cup light corn syrup
1/2 cup molasses
2 sticks butter
1/2 tsp baking soda
2 cups salted peanuts


  1. Place popped corn in large roasting pan.
  2. Bring brown sugar, corn syrup, molasses and butter to a boil in a heavy pan with high sides. Boil for 5 minutes, stir constantly. Stir in baking soda, it will foam up.
  3. Pour over popped corn and add salted peanuts. Then stir entire mixture until evenly coated.
  4. Bake at 250° for 1 hour. Stir every 15 minutes. Crack open the oven door by 1 inch for last 15 minutes.
  5. When done, pour out onto 3 parchment covered cookie sheets. Let cool and then store in covered containers or zip lock bags.