Caramel Corn

Homemade caramel corn with my Mom’s easy recipe. Perfect for weekend get togethers! 

 
 

Directions


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1. Melt the butter in a heavy lidded saucepan over medium heat. Mix in the brown sugar, corn syrup and vanilla until the sugar is completely moistened.

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2. Increase the heat to medium and bring the mixture to a boil. Once boiling, cover the saucepan for 1 minute.

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3. Boil for an additional 3-4 minutes. Do not stir.

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4. Take pan off the heat, and add the baking soda and cream of tartar to the sugar mixture and stir until combined. The sugar mixture will bubble up violently. Continue stirring until the color changes from a dark brown to a light golden brown.

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5. Slowly pour the caramel sauce over the popcorn while stirring the popcorn. Continue stirring until all of the kernels are coated.

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6. Bake for one hour, stirring every 15 minutes to break up any clumps.

 
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7. Let the popcorn cool completely in the roasting pans. Serve immediately or store in an airtight container for up to a week.

 
 
Yield: 16 servings (8 cups)
Author:

Caramel Corn

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Homemade caramel corn with my Mom’s easy recipe. Perfect for weekend get-togethers!

ingredients:

  • 4 quarts popcorn, popped
  • 1 cup butter
  • 2 cups packed brown sugar
  • ½ cup of corn syrup
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar

instructions:

How to cook Caramel Corn

  1. Arrange two oven racks in the top and bottom third of the oven and preheat the oven to 225 degrees.
  2. Make the popcorn using whichever method you like. Place the popcorn in 2 aluminum roasting pans.
  3. Make the caramel sauce. Melt the butter in a heavy lidded saucepan over medium heat. Mix in the brown sugar, corn syrup and vanilla until the sugar is completely moistened.
  4. Increase the heat to medium and bring the mixture to a boil. Once boiling, cover the saucepan for 1 minute. Boil for an additional 3-4 minutes. Do not stir.
  5. Combine baking soda and cream of tartar. Take pan off the heat, and add the baking soda and cream of tartar to the sugar mixture and stir quickly to combine. The sugar mixture will bubble up violently. Continue stirring until the color changes from a dark brown to a light golden brown.
  6. Slowly pour the caramel sauce over the popcorn while stirring the popcorn. Continue stirring until all of the kernels are coated.
  7. Bake for one hour, stirring every 15 minutes to break up any clumps.
  8. Let the popcorn cool completely in the roasting pans. Serve immediately or store in an airtight container for up to a week.

NOTES:

Once you start making the caramel sauce, everything comes together quickly so have all the ingredients and roasting pans ready. If making your own popcorn with a stir crazy use: 2/3 cup popcorn kernels 2 tablespoons coconut oil (or canola) 2 bags of plain microwave popcorn makes around the same amount

Calories

264.36

Fat (grams)

14.22

Sat. Fat (grams)

7.86

Carbs (grams)

35.05

Fiber (grams)

0.79

Net carbs

34.26

Sugar (grams)

30.43

Protein (grams)

0.74

Sodium (milligrams)

243.33

Cholesterol (grams)

30.50
Created using The Recipes Generator