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Caramel Corn Crunch recipe

Caramel Corn Crunch.

Once you start eating this buttery-sweetcrunchy treat, it’s almost impossible to stop!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Caramel Corn Crunch

15 cups popped corn, unpopped kernelsremoved
2 cups brown sugar, firmly
1 cup butter
1/2 cup light corn syrup
1 teaspoon kosher or sea salt
1 teaspoon baking soda

  • Preheat oven to 200°F (95°C).Place popped corn in a large, ungreased roasting pan or dividepopped corn between two 13 x 9 x 2-inch baking pans (less desirablebut it works, see note).
  • Combine brown sugar, butter, corn syrupand salt in 2-quart saucepan. Bring to a boil over medium heat,stirring occasionally. Cook for 5 minutes, without stirring.Remove from heat, stir in baking soda and mix well. Mixture willbecome foamy.
  • Immediately pour caramel mixture overpopped corn and quickly toss to coat. (Or divide evenly betweenthe two pans.) Don’t expect all corn to be coated, that willhappen in the course of baking.
  • Bake for 1 hour, stirring every 15 minutes.Remove from oven, immediately turn out of pan(s) onto a foil-linedcounter top and break up slightly. Cool. Store in tightly sealedcontainer.

    Makes 16 (1-cup) servings.

    Note: If you don’t have a large roastingpan, those extra-large disposable aluminum roasting pans, availableat supermarkets and discount stores, work very well and can beused more than once.

    Nutritional Information Per Serving (1/16of recipe): 264.1 calories; 39% calories from fat; 11.8g totalfat; 30.5mg cholesterol; 301.3mg sodium; 121.5mg potassium; 40.8gcarbohydrates; 1.1g fiber; 34.7g sugar; 39.6g net carbs; 1.0gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.

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