Easy Homemade Caramel Corn

Easy Homemade Caramel Corn is a hor d'oeuvre that serves 20. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 236 calories, 1g of protein, and 12g of fat per serving. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Several people really liked this American dish. 6586 people found this recipe to be scrumptious and satisfying. Head to the store and pick up salt, corn syrup, light brown sugar, and a few other things to make it today. It is brought to you by Just a Taste. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 4%, which is improvable. If you like this recipe, you might also like recipes such as Homemade Caramel Corn, Homemade Caramel Corn, and Homemade Caramel Corn.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 250ºF.Place a large stock pot over medium heat and add the vegetable oil.Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for one minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. Reserve the popcorn.Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and stir in the baking soda and vanilla extract.Immediately pour the caramel over the popcorn, stirring to coat each kernel.Transfer the coated popcorn into two 9x13" shallow baking pans.Bake the popcorn for one hour, stirring every 15 minutes.Remove the caramel corn from the oven and spread it onto parchment paper to cool completely before breaking it into pieces.

 

Step by step:

1. Preheat oven to 250ºF.

2. Place a large stock pot over medium heat and add the vegetable oil.

3. Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for one minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. Reserve the popcorn.Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes.

4. Remove the caramel from the heat and stir in the baking soda and vanilla extract.Immediately pour the caramel over the popcorn, stirring to coat each kernel.

5. Transfer the coated popcorn into two 9x13" shallow baking pans.

6. Bake the popcorn for one hour, stirring every 15 minutes.

7. Remove the caramel corn from the oven and spread it onto parchment paper to cool completely before breaking it into pieces.

Nutrition Information:

covered percent of daily need

 

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