Caramel Corn

I absolutely love popcorn. It’s such a great little snack. Caramel corn is even better. And I love every excuse I can come up with to use my candy thermometer (now that I have one).

I made this caramel corn for a football party over at a friend’s house. I popped the popcorn at home and then made it into caramel corn once we got there. It smelled amazing while it was baking and I’m not the only one who burnt my tongue because I was too impatient to wait for it to cool down after it came out of the oven.

I went ahead and threw in the optional peanuts. I liked the additional saltiness and crunch that they provided. When I make this again, I’ll probably even throw a bit more in.

This caramel corn would also make a great homemade gift since it keeps very well. How excited would you be if you got some homemade caramel corn for the holidays?

One Year Ago: Chocolate Mousse and Eggplant Parmesan
Two Years Ago: Chocolate Chip Snowballs and Peppermint Chocolate Cookies

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Caramel Corn

Yield: 8-12

Ingredients:

15 cups popped corn (9 tablespoons kernels, popped)
2 Tbsp molasses
1 cup brown sugar, packed
1/2 cup salted butter
1/4 cup light corn syrup
1/2 tsp baking soda

Directions:

Preheat your oven to 200°F and line a half-sheet pan (18" x 13" pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.

In a large saucepan over medium-high heat bring the molasses, brown sugar, butter, and corn syrup to a boil. Boil, stirring occasionally, for 5 minutes.

Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.

Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.

Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.

Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.

Recipe from King Arthur Flour

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8 Responses to “Caramel Corn”

  1. #
    1
    Megan — December 17, 2010 at 5:31 pm

    This looks so much easier than I thought it would be. I love using my candy thermometer too. I really want a chocolate thermometer now so I can work on my tempering too. Ooh… chocolate caramel corn. :)

  2. #
    2
    Jen — December 17, 2010 at 5:36 pm

    Megan – I have made “caramel” corn using Hershey kisses before. You should check it out.

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    3
    Rachel @ Baked by Rachel — December 17, 2010 at 6:03 pm

    I LOVE caramel corn… or cracker jack ;) I made it last spring for baseball season. It really is super easy to make and I just can’t get enough of it!

  4. #
    4
    life and kitchen — December 17, 2010 at 6:12 pm

    I love anything that mixes salt and sugar… this looks great!

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    5
    jane deere — December 17, 2010 at 6:15 pm

    I love caramel corn and this recipe looks delicious! I like to add roasted, salted almonds and cashews to mine…YUM!

  6. #
    6
    Fun and Fearless in Beantown — December 17, 2010 at 6:21 pm

    This caramel corn looks ridiculously addictive!

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    7
    Elina (Russian Bites) — December 17, 2010 at 10:14 pm

    This sounds awesome. I never like store bought popcorn, but freshly made homemade kind I’m sure I’ll be all about. Yum :)

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    8
    Kerstin — December 20, 2010 at 2:42 am

    I would have burnt my tongue too – caramel corn is also one of my favorites!

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