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Take Me Out to the Ballgame Caramel Popcorn
Oct 30, 2013 | 20170 views | 0 0 comments | 1328 1328 recommendations | email to a friend | print
download Caramel Popcorn

By Carol Hurst

Olde Town Spice Shoppe

What would Halloween be without this sticky, tasty treat.


•  4 qts of popped popcorn (you can use plain microwave popcorn= 1.3 bags)

•  1 cup of shelled peanuts (preferably redskins, with the red outer skin on them)

•  ½ stick of butter (can be salted or unsalted), melted

•  1 cup of lightly packed light brown sugar

•  ½ cup of light corn syrup

•  2 tbl molasses

•  ¼ tsp salt (I use fine ground sea salt)

•  baking spray


Preheat oven to 250 degrees and spray two baking sheets with baking spray (or line with parchment). Set aside.

Mix the popped corn and peanuts in a large bowl. Take all of the remaining ingredients and place them in a saucepan on medium heat. Heat/stir for approximately 3-5 minutes, until it’s boiling and frothy, and a cooking thermometer (I use a digital stick thermometer) comes to 250 degrees. Pour a thin stream of the caramel syrup over the bowl of popcorn and nuts while stirring the popcorn with a silicon spatula or buttered spoon until all incorporated. Be careful, it will be hot and sticky. 

Pour the covered popcorn/peanuts on to two baking sheets and bake for 20-25 minutes, turning with the spatula several times while baking- this ensures that the caramel melts in to the popcorn crevices.

Remove the pans from the oven and let cool. Serve. 

While I find it doubtful that you will have any left over, if you do…you will want to store it in an airtight container. Enjoy!!

View ALL Carol's recipes in the Clipper


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