Here is a dandy version of my favorite childhood skate and go snack:
To pop corn:
Measure popping corn to fill a single layer in the bottom of your pot.
Remove corn and set aside. Pour enough cooking oil just to coat the bottom of the pan. Set on heat, add corn and pop. Pour popped corn into an extra large buttered bowl.
Add 1\2 to 3\4 cups dry roasted peanuts to popped corn.
In a saucepan melt:
1-1\2 sticks butter
1\2 cup white sugar
1 cup brown sugar
3 T. Honey
3 T. molasses, I add a bit more because I love he flavor of molasses
1 tsp. Salt
1 tsp. Vanilla
Heat over medium low heat until mixture comes to bubbling and stirring continue to heat at bubbling for 4 minutes.
Remove from heat and add 1 tsp. Baking soda to the hot caramel mixture. Stirring , as it will foam up and lighten in color. Pour over the corn and nuts, stirring to cover all well. Pour onto a large, buttered baking sheet. Spread caramel corn out evenly over sheet and place into a 250 degree oven to bake for 20 minutes.
Remove and allow to cool. Store your crisp and crunchy treat in an air tight container (Christmas cookie tins work perfectly) Enjoy!
