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It’s Halloween time! A time for candy and candy and more candy! Also apple treats and popcorn balls and one of my personal favorites, caramel corn. But there’s something about store bought caramel corn that leaves something to be desired. Homemade is just better in so many ways. And it’s super easy to make!
Note: You’ll need a candy thermometer for this recipe.
Pop the bags of popcorn according to package instructions. When done, dump the popped popcorn into a roasting pan, making sure to remove any kernels that didn’t pop.
Preheat oven to 250 F.
In a medium saucepan combine the brown sugar, butter and corn syrup over low heat until melted together. Increase heat to medium and bring to a boil. Using a candy thermometer to keep an eye on the temperature, boil the mixture until temperature reaches 285 F. Do not stir the caramel while it’s boiling! Once the mixture reaches 285 F immediately remove pan from heat and stir in vanilla, baking soda and salt until combined. Pour the caramel over the popped popcorn. Stir with 2 spoons until caramel has coated popcorn.
Place roasting pan uncovered in a 250 F oven. Cook for 40 minutes, stirring every 5 minutes. When done remove the pan from the oven and pour the popcorn onto a sheet of wax or parchment paper, allowing it to cool.
Serves 4 to 6.
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