Caramel Corn Recipe
If you have been to a carnival or walked on the boardwalk past the stands that make caramel corn, you know how unbelievably intoxicating that aroma can be.
Nothing tastes better than freshly made caramel corn — and if it is still warm from the oven, just forget about it!
Surprisingly, making your own caramel corn is simple. It only takes seven ingredients and you probably have all of them in your pantry already.
Our recipe does not include peanuts, but you could add a few spanish peanuts or redskin peanuts for that ballpark feel.
If you store your caramel corn in an airtight container, it will taste fresh and crunchy for several weeks.
Caramel corn is a delicous year-round treat for all ages. It goes well with cookies at Christmastime and with cake at birthday parties. It never lasts long, either!
From the Kitchen of Judy Haftl Naujalis
- 1 cup butter, plus extra for greasing pans
- 2 cups brown sugar
- ½ cup dark corn syrup
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 6 quarts freshly popped corn, kept warm
Yield: about 5 quarts.
Pop the corn and keep it warm in a 300° oven.
Grease two baking sheets with butter.
Melt the butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil while stirring constantly. Boil five more minutes without stirring. Remove the pan from the heat and stir in the baking soda and vanilla.
Pour this caramel mixture over the popcorn and mix it well. Divide the mixture between the two greased baking sheets. Spread the caramel corn into a single layer across the baking sheets. Bake at 250° for one hour, stirring every 15 minutes.
Remove the caramel corn from the oven and allow it to cool. Break it apart and store it in an airtight food storage container.