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:

1/4 teaspoon baking soda

1/4 cup light corn syrup

2 teaspoons kosher salt

1 cup light brown sugar

12 cups popped popcorn

1/2 cup (1 stick) salted butter

1/2 teaspoon vanilla extract

Equipment:

baking sheet

aluminum foil

oven

pot

whisk

frying pan

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:

 

Related Videos:

Caramel Corn Recipe - How to Make Foolproof Caramel Corn

 

Caramel Puff Corn recipe video

 

Marshmallow Caramel Corn

 

Suggested for you

Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Pasta with Fresh Corn and Tomatoes
Food Trivia

The Bourbon biscuit was introduced in 1910 originally under the name Creola.

Food Joke

The young clerk's responsibilities included bringing the judge a hot cup of coffee at the start of every day. Each morning the judge was enraged that the coffee cup arrived two-thirds full. The clerk explained that he had to rush to get the coffee delivered while it was still hot, which caused him to spill much of it along the way. None of the judge's yelling and insults produced a full cup of coffee, until he finally threatened to cut the clerk's pay by one-third if he continued to produce one-third less than the judge wanted. The next morning he was greeted with a cup of coffee that was full to the brim, and the next morning and the morning after that. The judge couldn't resist gloating over his success and smugly complimented the clerk on his new technique. "Oh, there's not much to.

Popular Recipes
Braised Pork Belly (Kakuni)

Just One Cookbook

Easy Skillet Pizzas

Laurens Latest

King Of Rock' Frozen Pudding Pops

Allrecipes

Apple Cranberry Bread

Taste of Home

Meet The Modern Whiskey Sour: Gold Rush Cocktail

Food Republic