CLASSIC CARAMEL POPCORN

5 tablespoons melted butter, plus butter for greasing pan
8 cups popped popcorn
1 cup coarsely chopped peanuts, walnuts or pecans
Water
2 cups granulated sugar
6 tablespoons white corn syrup
1 to 2 teaspoons ground cinnamon or ginger or a mix

Generously butter jellyroll pan or cookie sheet.

Combine popcorn and nuts and pile into pan. Set aside.

Have ready a cup of water and a pastry brush to wipe down side of pan while cooking caramel syrup.

In heavy saucepan, combine sugar, corn syrup, 4 tablespoons water and the cinnamon or ginger to taste. Place pan over medium-high heat and cook 2 or 3 minutes, stirring briskly with a wooden spoon. Dip brush into water and wipe down sides of pan, dissolving the sugar. Do this a couple of times.

Increase heat to high and continue cooking syrup, stirring briskly, until it is about the color of brewed tea, about 5 minutes. Don't allow it to scorch.

Quickly remove pan from heat and stir in 5 tablespoons melted butter, which will bubble, so handle carefully. Quickly pour or spoon caramel over popped corn and mix well with the wooden spoon, coating evenly with the caramel. Let cool and serve.

Makes enough to serve 4 to 8
Source: The Popcorn Board