Ballpark Caramel Corn
Recipe Center

Ballpark Caramel Corn
Ballpark Caramel Corn
1/2 cup popcorn kernels
2 tbsp. canola oil
1 cups Spanish peanuts
6 tbsp. butter
1 cups packed dark brown sugar
1/4 cup dark corn syrup
2 tbsp. molasses
1 tsp. vanilla extract

Prep: 15 minutes, Cook: about 1 hour, 15 minutes, Serves: 8

1. Preheat oven to 250°F and line a large baking sheet with parchment paper. Cook popcorn in oil in a large saucepan according to package directions. Transfer to a very large bowl and remove any unpopped kernels. Stir in peanuts.

2. Melt butter in a large saucepan. Stir in remaining ingredients and cook until mixture reaches 250°F on a candy thermometer, stirring occasionally.*

3. Pour mixture over popcorn and peanuts and stir until evenly coated. Spread on baking sheet and bake for 1 hour. Let cool completely, then break into pieces and store in an airtight container.

*Use caution when cooking the hot sugar mixture to avoid burns.

Nutritional Information:
441 calories, 8 g protein, 24 g total fat (8 g sat.), 54 g carbohydrate, 4 g fiber, 42 g sugar, 23 mg cholesterol, 21 mg sodium, 12 points