Caramel Corn
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Caramel Corn
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Sweet and crunchy, this Homemade Caramel Corn is the best ever! Perfect for your next movie night.
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Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar packed
- ½ cup light corn syrup
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 16 cups popped popcorn about 3 bags of microwave popcorn**
Instructions
- Preheat oven to 250°F. Line two large roasting pans (or baking sheets) with parchment paper. Set aside.
- In a small saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly. Boil for one minute, then remove from heat.
- Add in baking soda and vanilla. Stir until foamy.
- Gradually pour over popped corn. Mix well.
- Pour into prepared pans. Place one pan on top rack (middle of oven) and one on bottom rack.
- Bake for one hour, stirring every 15 minutes (and rotating in the oven). Remove after an hour and allow to cool. Store in airtight containers or ziploc bags. ENJOY.
Notes
- Make sure ALL seeds have been removed! Use my homemade microwave popcorn recipe instead.
- Store cooled caramel corn in air tight container or ziploc bag at room temperature for up to one week.
- If your caramel corn turned out sticky, it most likely hasn’t been cooked to the proper temperature.
Nutrition Information
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Serving
0.5cup
Calories
132kcal
(7%)
Carbohydrates
17g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
15mg
(5%)
Sodium
96mg
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 16cups
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 132kcal | 7% |
| Carbohydrates | 17g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 15mg | 5% |
| Sodium | 96mg | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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