Salty Medjool Caramel Dip

I've been mildly obsessed with dates lately.  It all started in April with the vegan caramels I whipped up--they were delicious.  Heavens, dates alone are delicious, I eat them like candy.  So when I saw the photograph and recipe at V.K. Rees Photography of salty date caramel, I had to give it a go.  You should too :)  The dip is rich and creamy, and the salt rounds out the flavor exquisitely. 

Caramel Corn

This isn't just any caramel corn, this is the greatest caramel corn you will ever eat.  Crunchy, sweet, buttery, salty, tantalizing caramel corn.  Trust me.  It is life changing.  

• 48 cups popped popcorn (not that microwave crap)
• 3 cups salted Spanish peanuts (optional)
• 2 cups butter or margarine
• 2 lbs brown sugar
• ½ cup dark corn syrup
• ½ cup molasses
• 1 tsp salt
• 2 tsp vanilla

1. Divide popped popcorn into two roasting pans.  Then heat oven to 250°F.
2. In a large saucepan melt butter.  Stir in brown sugar, corn syrup, molasses, and salt.   
3. Bring to a boil over medium heat for 5 minutes, stirring constantly.  Remove from heat and stir in vanilla.  (Word of warning- It will bubble and expand)
4. Pour over popcorn, stirring well to coat evenly.   
5. Bake at 250°F for 1 hour, stirring every 15 minutes.  Cool completely, break apart, and store in plastic bags.  

Yields 48 cups.