Oven Caramel Corn Recipe

How to make it

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• Preheat over to 325F.
• Pop the corn (any method you want).
• Once popped, take the time and make sure all of the old maids (unpopped kernels) are removed.
• Pour popcorn into large roasting pan and set aside.
• Making the Caramel:
• Combine the brown sugar, butter, corn syrup and salt in a saucepan over low heat.
• Once all melted together, bring to a boil and hold the boil for 5 minutes.
• Remove from heat and add the baking soda (this will cause the mixture to foam).
• Keep stirring while the foam builds.
• Pour evenly over the popped corn.
• Mix as well as you can...don't worry about total coverage, it will even out in the next step.
• Oven Stage:
• Bake for 15 minutes, then take out and stir.
• Back into the oven for another 15 minutes and stir.
• *You can experiment at this stage. The original recipe calls for a total of 4 cycles (1 hour). For some, this might be too long. )
• After the first baking cycle the caramel is "more chewy" but the flavor is not quite there. The longer you keep the popcorn in the oven, the more brittle it will be and the sugars will take on a more "burnt" caramel flavor. It is up to you!
• I usually take mine out after 3 cycles (45 minutes).
• You can add the peanuts at any time during this stage.
• Cool on waxed paper.
• Don't waste any time getting from the oven to the waxed paper...the caramel has a tendency to harden.
• Tip: get water into the pan as soon as you have the caramel corn out and onto the waxed paper..
• Enjoy!

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