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    You are in: Home / Recipes / Heather's Baked Caramel Corn Recipe
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    Heather's Baked Caramel Corn

    Heather's Baked Caramel Corn. Photo by 2Bleu

    1/4 Photos of Heather's Baked Caramel Corn

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Brooke the Cook in WI's Note:

    Air popped popcorn lightly coated in caramel. Ready to eat in less than an hour!! Also good with pecans or almonds, add at Instruction #2

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
    2. 2
      Pop popcorn right into roaster pan.
    3. 3
      Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
    4. 4
      Bring to a boil - Boil for 5 minutes without stirring.
    5. 5
      Remove from heat and stir in vanilla and baking soda.
    6. 6
      Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
    7. 7
      Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
    8. 8
      If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
    9. 9
      Store in covered tupperware dish - if you have any leftover!

    Ratings & Reviews:

    • on December 30, 2009

      55

      This recipe made it into our Book #242923! 08/06/09 - Yummy! I used two large bags of Orville Reddenbacher ultimate butter popcorn which yeilded about 10 cups of popped corn. I didn't double the recipe for the caramel as I wanted to achieve a mixture of buttered and carameled popcorn as caramel is very very sweet. This was the perfect balance for us and worked wonderfully. The directions are spot on and the finished product came off splendidly. It is important to let this cool down for an hour or to to allow the caramel time to set up and give a nice crunch to the popcorn (although it smells so good, this is somewhat difficult to achieve, lol). Thanks for a great keeper recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      55

      Wonderful stuff here. I have a similar recipe - Corn Puffs Caramel Corn just using a different type of corn kernel. I did use one large bag of microwave popcorn which gave me 12 cups, but kept to your listed ingredient amounts. It didn't cover the entire kernel..but good enough. Thanks for this great alternative to carmel corn the oldfashioned way.:-) Made for SweetTraditions.~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009

      55

      Great recipe! Couldn't believe how simple and tasty this was! I agree with the reviewer who said they made this three times in three days. With Halloween coming up, I believe I will be following in their footsteps!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Heather's Baked Caramel Corn

    Serving Size: 1 (77 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.5
     
    Calories from Fat 139
    46%
    Total Fat 15.5 g
    23%
    Saturated Fat 9.7 g
    48%
    Cholesterol 40.6 mg
    13%
    Sodium 427.8 mg
    17%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 0.4 g
    1%
    Sugars 30.3 g
    121%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    Splenda granular

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