Instructions: Heat oven to 350 degrees. Set popcorn aside in a large bowl. Line two baking sheets with Silpats; set aside.

Combine butter, molasses, and sugar in a 4-quart saucepan over medium heat. Cook, stirring with a wooden spoon, until mixture begins to boil. Stop stirring, and cook 4 minutes more. Add the vanilla and peanuts; stir to combine, and cook 2 minutes more. Remove from heat, and stir in milk and salt.

Pour caramel over popcorn; mix well, tossing with two wooden spoons. Divide between prepared sheets. Bake for 15 minutes, stirring after 7 minutes. When cool enough to handle, break apart any large clumps, and allow to cool completely. Store in an airtight container for up to 3 days.

This recipe yields 23 cups.

Yield: 23 cups

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