Caramel Corn

Oh my, that was the best! I took the advice of the others and sprayed a frying pan, left the popcorn in the oven while the sauce was being prepared. I also sprayed my spatula so that nothing would burn. I drizzled it and stirred it. It helped that someone stirred the popcorn while I was drizzling it. I boiled it for 45 minutes and stirred it every 10 minutes. I laid it out on parchment paper and it was delicious. Gone! Very easy, just time consuming because of the stirring, but so easy to make for everyone and look like a pro! Next time I will try to add peanuts and drizzle chocolate.
– Delicious corn. I used to make Amish caramel corn on this website until I ran out of light corn syrup. This recipe used dark corn syrup, so I tried it and it was great. I cracked a generous 1/3 cup of corn, and it was great. The liquid froths up a little in the oven, which really helps to cover the popcorn. Also, dark corn syrup does not have the high fructose syrup that light corn syrup has.

INGREDIENTS
Caramel Corn
12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt
1 stick real butter
1/2 t baking soda
1 t vanilla

DIRECTIONS
Pop popcorn and place in a very large bowl; set aside. Place brown sugar, Karo syrup, salt, and butter in a saucepan. Heat over medium heat until the butter has melted and the mixture is nice and bubbly.
Remove the caramel from the heat and add baking soda and vanilla, it will get all bubbly and foamy.
Pour the mixture over the popped corn and stir very well until all of the popcorn is covered.
At this point you can leave it as is for some nice, chewy caramel corn or you can bake it up to make it nice and crunchy. For crunchy caramel corn, bake on an oiled cookie sheet at 225 degrees for about an hour, stirring every 15 minutes, or until it reaches your desired level of crunch.
Source : allrecipes.com

3 Shares