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Caramel Corn recipe

Caramel Corn.

One bite of this sweet, crunchy and butteryconcoction is going to lead to another and another…cautionis advised…you have been warned.

Recipe: Caramel Corn

6 quarts unsalted popped popcorn
2 cups salted peanuts
1 cup (2 sticks) butter
2 cups packed dark brown sugar
1/2 cup white corn syrup
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

  • Measure popcorn and nuts into two 13x9x2-inchbaking pans. Bake 5 minutes at 250°F (120°C) to crisppopcorn.
  • In heavy saucepan, melt butter; add brownsugar and corn syrup. Bring to a full boil over medium-high heat,stirring constantly. Boil 5 minutes.
  • Immediately remove from heat; add bakingsoda and salt, then vanilla.
  • Pour syrup over popcorn and nuts, dividingmixture evenly between the two pans, stirring to coat evenly.
  • Bake at 250°F (120°C) for 50 minutes,stirring every 10 minutes.
  • Cool on waxed paper.

    Makes 24 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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