Sorghum Caramel Corn

1. 1

   Preheat oven to 250u00b0. Place popcorn, bacon, and peanuts in a lightly greased large bowl.

2. 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 240u00b0. Remove from heat; stir in baking soda and vanilla.

3. 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. 4

   Bake at 250u00b0 for 1 hour, stirring every 15 minutes. Cool completely on wire racks (about 45 minutes). Break into pieces.

5. 5

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

No nutritional information available.

No additional tips available.