Homemade Baked Caramel Corn
User Reviews
4.5
Homemade Baked Caramel Corn
Description
The recipe starts with large-volume popped popcorn spread on baking pans to hold heat during the caramel coating process. The caramel is prepared by heating butter, packed brown sugar, light corn syrup, and salt to the appropriate temperature, then baking soda is added to create foam and lighten the texture.
Pouring this hot caramel evenly over warm popcorn and stirring ensures almost total coverage, while slow baking with periodic stirring helps the caramel set thoroughly and form a crisp shell around the popcorn pieces. Once cool enough to handle, broken clumps can be separated for serving or storage.
Baked Caramel Corn can be enjoyed immediately or kept in an airtight container for later. Additional touches like a chocolate drizzle can be added once cooled, customizing sweetness and flavor. This treat is a crunchy, sweet snack suitable for parties and casual nibbling.
Ingredients
- 6 quarts Popcorn I like to use these white popcorn kernels. I think the white popped corn is prettier and I like the texture better
- 1 cup butter unsalted
- 2 cups light brown sugar packed
- ½ cup light corn syrup
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 250°F.
- Spread freshly popped corn (we use this stovetop popper) onto two large rimmed pans. Place in the oven to keep popcorn warm and crisp.
- In a heavy 2-quart saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir every now and then, dissolving the sugar. Bring mixture to a boil and cook until it reaches the firm ball stage of 248° F, using a candy thermometer. This should take about 5 minutes or so.
- Remove from heat and stir in baking soda. Caramel mixture will foam.
- Remove popped corn from oven and pour hot caramel mixture over it, in a fine stream. Fold to mix well. Return pans to oven for 45 minutes, stirring and scraping up caramel from bottom of pans every 15 minutes. Remove pans from oven to a cooling rack. Once caramel corn is cool enough to handle, and not yet hardened, break up any large clumps using your fingers. Then let caramel corn cool completely. Serve immediately or store in an airtight container for up to a week.
Notes
- Use white popcorn kernels for a lighter color and preferred texture.
- Drizzle melted chocolate over cooled caramel corn for additional flavor; use a mixture of milk and dark chocolate if desired.
- Let the chocolate set completely before breaking the caramel corn into chunks; refrigerate briefly to speed setting if needed.
- Store caramel corn in an airtight container to maintain crispness.
- The recipe originates from a traditional home economics cookbook and includes tactile steps to ensure optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6quarts caramel corn
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 442kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 139mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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