Caramel Corn

Caramel Corn is a side dish that serves 12. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 201 calories. For 32 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. This recipe from Recipe Girl has 2650 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is typical of American cuisine. A mixture of light brown sugar, popcorn, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns an improvable spoonacular score of 7%. Corn Puff Caramel Corn, Caramel Corn, and Caramel Corn are very similar to this recipe.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with foil and spray with nonstick spray.2. Melt butter in a 1 gallon pot over medium-high heat. Add brown sugar and corn syrup. Stir to combine. Bring to a boil, then reduce the heat to low and let simmer undisturbed for 4 minutes. Stir,then continue to cook for an additional 4 to 6 minutes, stirring every 30 seconds, until the mixture is a deep golden color. Turn off the heat and whisk in salt, baking soda and vanilla. Set the whisk aside and stir in the popcorn. Scoop up the syrup from the bottom and over the top. Keep stirring and scooping the syrup over the popcorn until it is evenly covered and there is no syrup left on the bottom of the pan.3. Spread the mixture onto the prepared cookie sheet and bake for 15 to 20 minutes, stirring every 5 minutes, until the caramel corn has turned a deep amber color. Remove the caramel corn from the oven and spoon it onto a waxed paper-lined surface to cool. When completely cooled, store caramel corn in a covered container- it should stay fresh for up to a week.

 

Step by step:

1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with foil and spray with nonstick spray.

2. Melt butter in a 1 gallon pot over medium-high heat.

3. Add brown sugar and corn syrup. Stir to combine. Bring to a boil, then reduce the heat to low and let simmer undisturbed for 4 minutes. Stir,then continue to cook for an additional 4 to 6 minutes, stirring every 30 seconds, until the mixture is a deep golden color. Turn off the heat and whisk in salt, baking soda and vanilla. Set the whisk aside and stir in the popcorn. Scoop up the syrup from the bottom and over the top. Keep stirring and scooping the syrup over the popcorn until it is evenly covered and there is no syrup left on the bottom of the pan.

4. Spread the mixture onto the prepared cookie sheet and bake for 15 to 20 minutes, stirring every 5 minutes, until the caramel corn has turned a deep amber color.

5. Remove the caramel corn from the oven and spoon it onto a waxed paper-lined surface to cool. When completely cooled, store caramel corn in a covered container- it should stay fresh for up to a week.

Nutrition Information:

 

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