This recipe makes 13 cups of the iconic American snack. This crunchy treat is salty, sweet, and even better than the packaged version. 

TOOLS: 

Metal mixing bowl, wooden spoon, parchment paper, baking sheet, candy thermometer, sauce pan

 INGREDIENTS: 

• 12 cups salted popped popcorn 
• ½ cup roasted, salted peanuts
• ¼ teaspoon baking soda
• ½ cup unsalted butter, chopped into pieces
• 1 packed cup light brown sugar
• 3 tablespoons of  molasses
• ¾ teaspoon kosher salt plus another ½ teaspoon for sprinkling on top

DIRECTIONS: 

• Preheat the oven to 250F and line 2 baking sheets with parchment paper.
• In a large heatproof bowl, mix the popcorn and the peanuts. 
• In a saucepan over medium heat, combine the butter, brown sugar, molasses, and salt. Stir constantly until the butter melts. 
• Attach candy thermometer to the pan and leave the mixture undisturbed until the temperature reaches 248F. 
• Immediately remove from the heat and stir in the baking soda. 
• Immediately pour it over the popcorn and stir with a wooden spoon until evenly coated. 
• Pour the mixture into the parchment lined baking sheets, spreading evenly. 
• Bake for 20-25 minutes the popcorn feels dryer.
• Sprinkle additional salt. 
• Allow the popcorn to cool completely. 
• Serve immediately or within 3 days.