Ingredients

• 2 tablespoons vegetable oil, plus more for the baking sheet
• 1/3 cup popcorn kernels (preferably mushroom kernels)
• 1 cup sugar
• 3 tablespoons dark corn syrup
• 2 tablespoons molasses
• 2 teaspoons roasted peanut oil
• Kosher salt
• 1/2 cup raw peanuts

Instructions

1. Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
2. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.