Best Seller Caramel Corn
photo by Doing it Right
- Ready In:
- 1 cup packed brown sugar
- 1⁄2 cup unsalted butter
- 1⁄4 cup corn syrup
- 1⁄2 teaspoon baking soda
- 1 tablespoon vanilla
- 8 cups popped popcorn (1/3 cup unpopped)
- When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
- Preheat oven to 275F; have ready a jelly roll pan.
- Place popped corn in a very large bowl.
- In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
- Remove from heat.
- Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
- Add baking soda and vanilla to sugar mixture and combine well.
- Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
- Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
- Let cool before eating.
Questions & Replies
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This recipe is EXCELLENT! It was very easy and does it ever taste good! I made it twice, the first time forgetting about the baking soda and vanilla and it STILL turned out. The second time I didn't forget those two ingredients but also added a smidgen of salt. You gotta try this one!! Instead of the two minute marker, I measured with a candy thermometer to 250 and then dumped the caramel onto the popcorn. This is also easy to double - I used a turkey roasting pan in place of the jellyroll pan and turned my warm caramel corn onto a Silpat to cool.
Absolutely delicious! I drizzled on some melted semisweet chocolate and will be giving this in gift baskets to family. I don't know if it is just my stove, but be careful heating the caramel mixture on high--it boiled way too quickly (before the butter even melted, even though I was stirring rapidly.) I will heat over med/med high next time.
This was great! It it way better than any store bought caramel popcorn I have ever had. After reading reviews I decreased the heat in my oven to 225 since my oven runs hot and only left it in the oven for about 25 minutes, stirring it about 4 times in that time. Also I used 10 cups of popped popcorn and probably next time will use more since it is still pretty heavily coated. All in all this is delicious and I will be making it often I'm sure!
Out of all the food I made for Christmas gifts, this stuff is by far my favorite. It's inexpensive, fairly quick and easy, and it tastes SO GOOD! I did start the caramel mixture on low heat until everything was pretty well mixed, then turned it up to high. I also only baked it for 30 minutes. THANK YOU for this recipe!!!
YUMMY!! This is an incredible caramel corn. Followed the instructions exactly. I did double the recipe and with 2 batches in the oven, it took the full 40 minutes at 275. Next time will add peanuts or maybe some cashews. Regardless this will be a very nice snack on our upcoming road trip with the kids! Thanks! Update: This caramel corn travels well. I packed it into an ice cream bucket and it was in and out of the car for over a week. It sat in the heated car and never once lost its crunch. The kids loved having it as a mid-afternoon snack - something a little sweet was just the thing to keep them going without having the sugar crash associated with chocolate bars. In fact, we have named it Bucket Corn in tribute to its container. Thanks again for a real winner for our family!
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