Caramel Corn

1 Nov

Okay this might be a little late since Halloween is now over, but what can I say, I decided to make this at the last minute. Unfortunately, the entire batch of caramel corn was demolished before I even got the recipe posted.

I think that’s a record.

This caramel corn recipe is great for many reasons. First of all it’s quick and easy, so that leaves me more time to eat all the leftover Halloween candy while watching re-runs of extreme couponing. What the heck is up with that show anyways? Secondly, the caramel stays slightly soft so you can actually eat all 8 cups without having to give your jaw a break. Lastly, a lot of butter and brown sugar in this recipe, which helps my jeans to become incessantly tight….wait.a.second?

There are so many reasons to eat this and almost none not to…

So make it.

Eat it.


You’ll thank me later.

Caramel Corn:
Makes about 8 cups

8 cups of freshly popped corn
1 cup Butter
2 cups Brown Sugar
1/2 cup Light Corn Syrup
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Vanilla

Preheat your oven to 225 degrees and have your popped corn ready in a very large ovenproof bowl.

In a large saute pan or pot, melt the butter and brown sugar over medium heat until completely melted. Add the corn syrup and salt and stir to combine. Bring to a boil and allow the mixture to boil for 5 minutes without stirring. Remove from the heat and add in baking soda and vanilla (be careful, as the mixture might bubble up and steam.) Immediately pour the caramel over the popped corn and stir to coat the corn in the caramel mixture.

Bake in the preheated oven for 45 minutes, removing to stir every 15 minutes. Allow to cool completely and devour!

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