|caramel corn mixed with chopped Twix bars and drizzled with melted chocolate|
(recipe adapted from King Arthur Flour)
15 cups popped corn
2 T molasses
1 cup brown sugar, packed (I use light)
1/2 cup salted butter
1/4 cup light corn syrup
1/2 tsp baking soda
Preheat oven to 200 degrees.
Line a large baking sheet with parchment paper or nonstick foil.
Pour the popped corn into a large bowl (at least 6 quart).
In a large saucepan, over medium-high heat, bring the molasses, brown sugar, butter and corn syrup to a boil. Boil, stirring frequently, for 5 full minutes.
Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
Immediately (and carefully!) pour the very hot caramel syrup over the popped corn and stir until the corn is well coated.
Spread the hot caramel corn onto the parchment lined pan. Bake in the preheated 200 degree oven for one hour. Stir the corn every 15 minutes during this time.
Remove caramel corn from the oven and let cool. Break apart and put into air tight containers. If desired, mix in choice of candy, nuts or drizzle with melted chocolate before storing. Enjoy!