This is a perfect day for baked caramel corn. Rainy and cold. I try to only make this in the fall
This classic caramel corn recipe is simple to make and delivers a perfect balance of sweet, salty, and crunchy flavors.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Popped Popcorn | 12 cups |
| Brown Sugar | 1 cup |
| Karo Syrup | 1/4 cup |
| Salt | 1/2 teaspoon |
| Butter | 1 stick |
| Baking Soda | 1/2 teaspoon |
| Vanilla Extract | 1 teaspoon |
Instructions:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Prepare popcorn: In a large bowl, place popped popcorn.
- Make caramel: In a saucepan, combine brown sugar, Karo syrup, salt, and butter. Bring to a boil, stirring constantly.
- Cook caramel: Continue boiling for 4-5 minutes without stirring. Remove from heat and stir in baking soda and vanilla.
- Combine popcorn and caramel: Pour caramel over popcorn and toss to coat evenly.
- Bake: Spread popcorn on prepared baking sheet. Bake for 45-60 minutes, stirring every 15 minutes.
- Cool and serve: Let caramel corn cool completely before breaking into clusters and storing in an airtight container.
