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Homemade Caramel Corn

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

Making caramel corn at home is so simple, and you probably have all the ingredients in your pantry!

Ingredients

  • 12 cups Popped Popcorn (about 1/2 Cup Kernels)
  • 1 cup Peanuts (optional)
  • ¼ cups Light Corn Syrup
  • 1 cup Brown Sugar
  • ½ cups Butter
  • 1 teaspoon Vanilla
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ teaspoons Cinnamon (optional, But Delicious!)

Preparation

Preheat oven to 250 degrees. Place popcorn and nuts (if using) in a large bowl; set aside. Add corn syrup and brown sugar to a small bowl. Chop butter into small chunks and add to bowl with corn syrup and sugar. Microwave for 30 seconds and then stir. Microwave for 2 more minutes and stir. Return to microwave for another 2 minutes. Stir to combine. The mixture should be hot and bubbly. Add in vanilla, baking soda, salt and cinnamon (if using). The mixture will get a bit foamy. Stir and then pour over the large bowl of popcorn.

Mix well to coat popcorn. If you want your caramel corn very chewy, go ahead and eat it now. Otherwise, pour caramel corn onto a foil or parchment paper-lined baking sheet in a single layer. Bake for 5 minutes, stir and taste. Keep baking and stirring every 5 minutes (up to 20 minutes of baking) until you get it as crunchy as you want. It will harden up a bit as it cools. Break apart and devour!

5 Comments

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lilylou on 12.21.2013

I like this recipe very much. I did increase the butter to 3/4c and made the caramel on the stove top. I like the chewy texture. Will try the cinnamon addition next time.

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Whisk Together on 2.15.2013

If you want a less chewy texture, as the previous person noted, Bake at 300 degrees for 30 minutes. Stir only once in the middle and once at the end. Opening up the oven every 5 minutes will cause the temperature to become uneven – keeping this from being crunchy. Try adding 1 or 2 Tb. of molasses to the boiling mixture for another flavor profile. This has been a Pampered Chef staple for years in our house. If you like lots of caramel cover, reduce the amount of popcorn to about 10 cups.

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kristen02 on 3.10.2010

I loved the flavor- especially the cinnamon!- but the texture was too chewy for my taste after cooking for 20 minutes. I will make it again, but will slow cook it for an hour for a more crunchy texture.

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ruth on 2.25.2010

Just made this: Holy Cow! It’s awesome. I added the cinnamon and it’s like eating a cinnamon roll. YUM. Thanks for sharing!

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firefighterswife on 11.28.2009

I made this last night, it is some of the very best caramel corn we have ever put in our mouth!!! I cannot tell you how fantastic this recipe really is. I did use the peanuts and put some pecans into mine. My hubby LOVES it and is asking when I can make more. My son is guarding his popcorn bag for fear that someone will run off with his stash. My Daddy said a full container is all he wants for Christmas!

Thanks so much for sharing!

8 Reviews

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JeanneR on 2.11.2016

YUM!! Didn’t change a thing.

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Kelly on 1.15.2016

So yummy! Definitely add the cinnamon.

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Mrs. Farnsworth on 8.24.2013

So easy, and so unbelievably yummy! For mine to crispy I baked mine for 30 minutes stirring every 10 minutes and it was perfect. It stores well…and may be more addictive than anything else on the planet.

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keeli on 11.21.2011

LOVE this recipe! The cinnamon is delicious. I added cashews to mine, and chocolate covered peanuts after it cooled. So easy, it’s dangerous- I’ve been making it a couple times a week!

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jenmckinnon on 9.6.2011

I didn’t put it in the oven but served it fresh and warm in a large bowl to my kids. I haven’t heard a peep from them since! I didn’t microwave the caramel but did it on the stovetop instead and it turned out beautifully! I agree with the other reviews. This is my new go-to caramel corn recipe!

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