Caramel Popcorn

We've for years had our favorite Cooking Light popcorn recipe with Teddy Grahams and pecans, but this year we've found another one that we've liked a lot. I've played with the amounts to where we like it, if we don't put in too much popcorn. I've tried to get that amount that will taste yummy and will satisfy my sweet tooth without being decadent, since decadent means more calories. The only problem with making a popcorn recipe that calls for 27-30 cups popcorn--I never measure it. Sometimes we have a little too much popcorn and not--- quite ---enough caramel. So I'm left wanting with every bite. Try not to do that. It's definitely better to have a little bit less popcorn than too much. This recipe is called Caramel Popcorn, but it's not really a caramel, well maybe it is in the amounts the original recipe called for, but not in mine. I LOVE molasses and the flavor it adds. If you don't care for it, leave it out, but you're missing something great! Because of the salt you get a sweet/salty flavor that reminds Scot of his mom making a salty batch and a sweet batch popcorn to eat together.

Caramel Popcorn Adapted from CL (amount to serve 3 adults, 4 kids)

Ingredients
Cooking spray
1 1/2 cup packed dark brown sugar
3/4 cup light-colored corn syrup
6 T. butter 2 tablespoons molasses
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
27 cups popcorn (popped without salt or fat)
Preparation
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.