This makes a dark and rich caramel corn. It’s my favorite.
- 1/2 cup popcorn kernels
- 1/3 cup molasses
- 1/4 cup peanut butter
- 1/4 tsp salt
- 2 Tbsp honey alternative
- 1 tsp maple flavor (optional)
1. Popcorn in a hot air popper.
2. Warm all other ingredients in pan.
2. Remove from heat and pour over popcorn. Stir well until evenly coated. Place on cookie sheets. Bake at 250°, stirring every 5 minutes for about a half hour.