Those humungo gourmet popcorn tins are a popular gift to hand out this time of year.. but the problem is that some are made with coconut oil (high saturated fat), some made with artificial ingredients (you know.. like powdery dehydrated cheddar cheese) and ALL are made with more butter than any of us need. I’m not even going to talk about the gorge factor- we all know about that. But this recipe boasts less butter, no artificial cheesy powder stuff, and no fatty oil. Win..Win..Win. Oh, and the gorge factor is still there. Quite a deceitful little treat we have here. I’ll take it
Package your popcorn up in something oober cute, like these Red Christmas Tree Window Bags from The Container Store and you are three kernals away from bring a pro!
Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.
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 and baking soda. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Sprinkle evenly with salt. Bake at 250° for 45-60 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week. Let the caramel popcorn cool completely before dividing it into holiday bags and tins for giving.