Recipe

Homemade Caramel Corn With Pics Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 11 months, 1 week ago A form of Cracker Jack homemade. Caramel corn easy and really irresistible. I have made this several times. Doesn’t last long. Prep:15m Cook:20m Servings:1	Thegoldmine
	home made cracker jack

Popped corn

The mixture

Soda added

Add the mix

Stir the mix

Close up mixing

Canola clean bowl

Cooked

Close up cooked

Finished bag

Nut free for some-Fi

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Does this look good? Yeah! / Nope

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hoosiermom

m2googee

sola

momoften

cookingand

juels

Ingredients

• 8 cups popped corn (apprx. 1/3 cup unpopped kernels)

• 1 cup packed light brown sugar

• 1/2 cup light corn syrup

• 1 tablespoon butter

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1/2-1 cup Spanish roasted peanuts for those who can eat nuts.

Directions

1. Preheat Oven to 300.

2. On a baking sheet with sides, spread out cooked popcorn and set a side.

3. In a medium-sized heavy saucepan, combine sugar, corn syrup, butter and salt.

4. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar.

5. Cook until the mixture reaches 250 on a candy thermometer and is at the hard-ball stage or for me it just looks really melted, about 3 minutes. I never use a thermometer for this.

6. Remove the pan from the heat and stir in baking soda. It foams.

7. Immediately pour the mixture over the popcorn (and nuts), stirring the mess until most of the kernels are coated.

8. Bake the popcorn mix for 15 minutes. Stir, coating any kernels that were not coated at the beginning, and bake for 5 more minutes.

9. Remove from the oven and let cool for 2 minutes. With a wooden spoon or spatula, stir the popcorn as it continues to cool, coating it evenly and breaking up any large clumps.

10. Popcorn can be stored in an air tight container in a cool place for up to 1 week. Now why would it even last that long before it was eaten?

11. I used one of my big plastic bowls to stir the popcorn and melted ingredients and then scraped onto the backing sheet. I lightly sprayed the bowl with canola oil so the stuff would not stick.

12. Anyway, this tastes so good and I really love the Spanish peanuts.

13. It really is easy. Pop the corn, melt the stuff, pour, mix, stir, bake, cool and eat. Enjoy JJ

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Comments

momoften 11 months, 1 week ago said:
Love the baked caramel corn. Caution for those who have never done this: use a big enough saucepan because it will foam up high. I didn't when I was in college and have a scar on the back of my hand from the intense burn I got from grabbing the pan handle when it overflowed.

(Now I have to make some and I have already eaten too much this season. Oh well, it isn't the new year yet!)

thegoldminer 11 months, 1 week ago said:
Maybe too much soda. I use a 2 quart pan and it always rises to about an inch from the top. But good to warn people Probably if one made this recipe and doubled it in the same 2 quart pan it would foam over the top. So good input for others, thanks. JJ

hoosiermom68 11 months, 1 week ago said:
Oh,yeah.A man after my own heart.I bet this doesn't last long,I LOVE caramel corn.Mom used to make this,though it's been years and she is gone now.Thanks for posting and bringing back some good memories!
Have a nice week.
Carrie :)

momoften 11 months, 1 week ago said:
I am going to note your recipe next time I make it - I made my recipe and it uses 2 sticks of butter to 2 cups brown sugar. (I make a big batch with 5 qts of popcorn - a heaping 3/4 cups of seeds.) I made a batch with pecans, cashews and peanuts for my husband and a plan batch for those who don't or can't have nuts- it is too addicting. Thanks for th post, since I had no idea what to make for New Years.

momoften 11 months, 1 week ago said:
Oh, and I was going to say that I make it by spraying a large foil baking pan (it is dented and well used after all this time)with cooking spray, doing all the mixing and baking in it and the sides are nice and high. It holds 5 quarts of popcorn easily. I then spread the caramel corn on baking sheets to cool and can go onto another batch if necessary.

juels 11 months, 1 week ago said:
Alright now, who gave this a low rate? The recipe deserves no less than a 5! Thanks, JJ, my kids will love this!

momoften 11 months ago said:
5 stars all the way!!!! (all to my waist - I am still munching on it)

m2googee 2 months, 2 weeks ago said:
Thanks for a great post! You have my 5!

cookingandbakingqueen 1 month ago said:
Thank you for a wonderful post.

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