Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Crunchy Baked Caramel Corn

4

0 min

Crunchy Baked Caramel Corn

Crunchy Baked Caramel Corn Photo 1

Time

0 min

Serving

10 persons

Calories

439

Rating

4.00★ (14)

Cuisine

Author: Victoria Buriak
Quick and easy. Be ready to try to hold the relatives back. I usually have to make a double batch. I don't know where I got this recipe but its been a favorite in my home for over 30 years.

Ingredients

  • vegetable oil: 2 Tbsp
  • unpopped popcorn: 0.5 cup
  • dark brown sugar: 2 cups
  • butter: 1 cup
  • white corn syrup: 0.5 cup
  • salt: 1 tsp
  • vanilla extract: 0.5 tsp
  • baking soda: 0.5 tsp

Metric Conversion

Stages of cooking

Crunchy Baked Caramel Corn Photo 21
Crunchy Baked Caramel Corn Photo 32
Crunchy Baked Caramel Corn Photo 43
Crunchy Baked Caramel Corn Photo 54
  1. Preheat oven to 250 degrees F (120 degrees C).
    Crunchy Baked Caramel Corn Photo 2
  2. Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
    Crunchy Baked Caramel Corn Photo 3
  3. Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
    Crunchy Baked Caramel Corn Photo 4
  4. Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
    Crunchy Baked Caramel Corn Photo 5

How did you like this article?

You may also like