Cook's Note: Reel NW's Popcorn Pairing for Sweet Crude is a spicy molasses caramel corn.

makes 2 quarts

Ingredients

• 2 quarts popped popcorn
• 1 cup raw Spanish peanuts
• 1/2 cup molasses
• 1/2 cup packed brown sugar
• 1 stick butter
• pinch of salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper

Preparation

Preheat oven to 300 degrees Fahrenheit. Line a 13x18-inch rimmed baking sheet with parchment paper, and add the popcorn and peanuts. Set aside. In a heavy saucepan over medium heat, bring to a boil the molasses, brown sugar and butter, stirring occasionally. Boil for 5 minutes. Stir in the salt, cinnamon, ginger and cayenne. Carefully pour the hot molasses mixture over the popcorn and peanuts. Mix gently to coat the popcorn. Bake the coated popcorn for a total of 15 minutes, stirring to coat after each 5-minute increment. To cool, form thin layers of the hot caramel corn onto two large sheets of waxed paper.