Mix together butter, brown sugar, white sugar, karo syrup and Black Strap Molasses in a heavy saucepan. Bring to a boil until it reaches the medium ball stage on a candy thermometer.

After the the mixture reaches medium ball stage, remove from heat and add Vanilla.

Pour mixture over popped popcorn in a VERY LARGE BOWL and mix until popcorn is covered.

Pour popcorn onto cookie sheets and put into a 250 degree oven. Bake for about 1/2 hour to 3/4 of an hour, checking to see the crispness of the batch. You can stir if you like in the middle of cooking time, but it’s not necessary.

Remove from oven and let cool down completely. You should have nice crunchy Caramel Corn Popcorn.

You can also add peanuts to this yummy mixture. You would add them to the popcorn just before you pour the Syrup onto the popcorn. YUM!