Caramel Corn III23 Reviews
“Trim the tree with your beloved whilst enjoying this caramel treat.” - by Rosemary
Original recipe yields 3 quarts
- In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.
- Preheat oven to 200 degrees F (95 degrees C).
- Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.
- Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.
Amount Per Serving (15 total)
- 208 cal
- 8 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Oaky but I like my recipe better but till quite good. I had to make 3 batches of caramel to coat all the popcorn, (that's why only 3 stars) I also turned the oven up to 300F this seemed to keep the c..." See morearamel softer so it coated the popcorn better when stired. My recipe has more corn syrup and is just brought to the boil and no baking soda. My daughter works in a popcprn making store and says they too use baking soda but I don't care for how it make the caramel thicken up so fast, I found thios harder to work with. I will make again I likedthe crunch and the family gobbled it all down right to the last kernel. I daught liked it too!"
"This is my first time making caramel corn so I was a little scared...but after reading all the comments I ended up using 1 cup of unpopped corn and then I added 5 more servings of the sauce which come..." See mores out to: 1-1/3 cp brown sugar 2/3 cp butter 1/3 cp corn syrup 3/4 tsp salt 2 t/s baking soda The recipe turned out awesome! I'll definately make this again soon! "
Classic Caramel Corn
Chocolate Caramel Corn
Just swipe to see more like this.