Baked Caramel Popcorn

6
Servings
10m
Prep Time
65m
Cook Time
1h 15m
Ready In


"For a "State Fair Kettle Corn" Twist, increase salt to 1 1/2 teaspoons and use dark corn syrup instead of light."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (137.9 g)
  • Calories 604.2
  • Total Fat - 33.9 g
  • Saturated Fat - 20 g
  • Cholesterol - 81.3 mg
  • Sodium - 861.2 mg
  • Total Carbohydrate - 77.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 70.2 g
  • Protein - 1.5 g
  • Calcium - 12.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick vegetable spray. Place popped corn in roasting pan.

Step 2

In a heavy saucepan, slowly melt butter; stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for an additional 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart into large chunks or bite-sized pieces.

Tips & Variations


No special items needed.

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