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15 cups popped corn (1/2 cup unpopped kernels)
2 tablespoons molasses
1 cup brown sugar, packed
1/2 cup salted butter
1/4 cup light corn syrup
1/2 teaspoon baking soda
Preheat your oven to 200 degrees and line a half-sheet pan (18x13) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
Immediately, and carefully, pour the hot syrup over the popped corn and stir until the corn is well coated.
Spread the hot caramel corn onto the parchment-lined pan. Bake at 200 degrees for one hour. Stir the corn every 15 minutes during this time.
Remove from the oven. It's good warm from the oven. It can also be cooled and stored airtight for several days. You can double or triple this easily!