Homemade Caramel Corn

October 10, 2011

This past Saturday was our churchs’ Harvest Festival and I am often asked to bring this delicious Caramel Corn.  It doesn’t matter how much I take, there is usually very little left over as handful after handful is consumed. 🙂 

If your idea of good caramel corn comes from a box of Cracker Jacks or Crunch ‘n Munch you are in for a real treat.

  • 6 quarts popped corn (no salt or butter)
  • 1 c. butter or margarine
  • 2 c. brown sugar – packed
  • ½ c. light corn syrup
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp vanilla

1. Place popped corn in large roasting pan or foil pan; set aside.

2. Melt butter in 2 qt. saucepan over medium heat. Add brown sugar, corn syrup and salt. Stir until mixture starts to boil over entire surface. Boil for 5 minutes without stirring.
3. Remove from heat. Stir in baking soda and vanilla, then pour the caramel mixture over popped corn, stirring to coat.
4. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes.
5. Remove caramel corn from oven, and spread on a large piece of foil to cool.  Break into clusters. Store in airtight container.

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