Sorghum Caramel Corn

Name: Sorghum Caramel Corn
Ingredients: 2 (3.5-oz.) bags plain microwave popcorn, popped; 1 1/2 cups cooked bacon, chopped; 1 cup unsalted roasted peanuts; 1 cup butter; 2 cups firmly packed light brown sugar; 1/2 cup sorghum syrup; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon vanilla extract

9 ingredients

5 steps

Ingredients

2 (3.5-oz.) bags plain microwave popcorn, popped
1 1/2 cups cooked bacon, chopped
1 cup unsalted roasted peanuts
1 cup butter
2 cups firmly packed light brown sugar
1/2 cup sorghum syrup
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions

1

Preheat oven to 250°. Place popcorn, bacon, and peanuts in a lightly greased large bowl.
2

Melt butter in a large heavy saucepan over medium heat. Stir in brown sugar and next 2 ingredients; bring to a boil, stirring constantly. Boil, without stirring, 4 minutes or until a candy thermometer registers 240°. Remove from heat; stir in baking soda and vanilla.
3

Pour sorghum mixture over popcorn mixture, and stir until coated. Divide between 2 lightly greased 15- x 10-inch jelly-roll pans, and spread in a thin layer.
4

Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely on wire racks (about 45 minutes). Break into pieces.
5

Note: For a less clumpy texture, stir popcorn constantly for 5 minutes after removing from oven.