I have had several requests for my caramel corn recipe so I thought I would share it today! I think caramel corn is the perfect fall snack. We used to make it every Halloween when I was a kiddie! It is great to munch on while watching scary movies:) So grab a big bowl, fill it with some homemade caramel corn, and turn on a scary flick. I will warn you though, this caramel corn is very addicting…so maybe grab a small bowl if you don’t want a stomach ache later:) Enjoy!!
1 cup butter
½ cup corn syrup
4 quarts of air popped corn
2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 250F.
Pop popcorn using your air popper! Spread popcorn out onto two large baking sheets. Make sure it is evenly spread between the two pans.
Melt butter in a saucepan over medium heat. Add in sugar, corn syrup and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once the mixture comes to a rapid boil, let it boil for 5 minutes without stirring. Turn off heat and stir in vanilla.
Gradually pour the caramel mixture over the popped corn, mixing well on the pans. You can do this in a bowl but why dirty more dishes? I do it right on the pans.
Bake in preheated oven for about 30 minutes, make sure you stir it often. Maybe every ten minutes or so. Remove from pan and break into pieces.
Store in an air-tight container if you have any left. It is addicting!!
You can jazz it up by drizzling it with white, dark, or milk chocolate. Sometimes I add in M and M’s or Milk Duds. For the holidays I throw in Craisins, almonds, and drizzle it with white chocolate. Get creative!!!
mmm! There’s nothing better than homemade caramel corn 🙂
Fabulous caramel corn – my hubby would just love this!!
Thanks for sharing! It looks so good. I LOVE caramel corn. Well, I love caramel ANYTHING. It would be great as a Christmas gift.
My aunt used to make homemade caramel corn all the time but I haven’t been able to replicate how I remember it tasting. I can’t wait to give your recipe a try!
My first batch just got out of the oven, and the second batch, is in it! YUM. I love it. Thanks for sharing
I love it!
Thanks for sharing your recipe with all of us caramel corn fans! I used to use flat baking sheets, to, but I found that one of those XXL disposable aluminum roasting pans holds the whole recipe and it’s much easier to stir the corn with the high sides. I bake for an hour and 15 minutes, making sure to stir every 15 minutes, and the results are identical to baking on sheets. And, no, I don’t ever dispose of the pan—I spray it with baking spray before using and then it’s easy as pie to wash and use over and over again.
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