Caramel Popcorn

2 cups honey
½ cup oil
¼ cup molasses
3 heaping tsp peanut butter
1 tsp vanilla
dash of sea salt
Peanuts (optional)

Mix ingredients and pour over popped popcorn (enough popcorn to fill 10-quart stainless steel mixing bowl). Mix well to coat popcorn. Leave in mixing bowl and bake in oven at 200° for 1 hour, stirring every 15 minutes. Remove and cool. OR bake for 45 minutes, remove, and form into popcorn balls using oiled hands.

Cracker Jacks

1 cup peanuts
8 quarts popped corn
1½ cups honey
½ tsp salt
1½ tsp vanilla
¼ cup oil (can omit or use less)

Place peanuts on cookie sheet in 350° oven, stirring occasionally until browned and roasted, about 8 minutes. Lift popcorn with open fingers into another bowl, allowing un-popped kernels to sift out.

In a large saucepan, heat honey and salt over medium heat until hard crack stage with a candy thermometer. Take off heat and add oil, vanilla and peanuts. Stir well and pour over popcorn mixing thoroughly to coat. Spread out on 2 cookie sheets to cool. Break into clusters.

Chewy Caramel Corn

2 cups brown sugar
1 cup corn syrup
1 cup sweetened condensed milk
½ cup butter
8 qts popped popcorn

Boil sugar and corn syrup for 2 minutes. Add milk and butter. Mix well. Pour over popcorn. Spread in pan, shape into balls, or leave in bowl.

Popcorn Balls

3/4 cup honey
3/4 cup peanut butter
1 large bowl of popcorn

Warm honey and peanut butter in saucepan on the stove until the peanut butter is melted. Pour over popcorn and mix well. Form into balls with oiled hands. If you have too much popcorn they will not stick together but it still tastes good; too little popcorn they will be gooey.