Caramel Corn Recipe
Caramel Corn Recipe is the perfect snack to serve on any occasion, especially in the fall. You will need to make a double batch because it won’t last. One taste and… it’s gone in a moment. This is a Make and Take recipe. Warning, do not make this recipe on a rainy or wet day. The Caramel Corn recipe will be grainy and chewy. Caramel Corn Recipe is attached for easy printing.
Caramel Corn Recipe is easy to make, watch Liz, Morgan and Amy create this festive snack. Serve Caramel corn for tailgating, fall parties, any time you need or want a sweet snack. I send home a batch to my father in law, who loves this caramel corn. I had added melted chocolate to the mix after it was set up and sent that home.. his response was.. it was good, but too messy.. “I get the chocolate on my pj’s.” So.. no more chocolate drizzled caramel corn to send home. It is really good, but messy!
Caramel Corn Recipe on Daytime Tri-Cities
Caramel Corn Part 1- creating the caramel glaze, mixing butter, corn syrup and sugar.
Caramel Corn Part 2- Pouring the caramel sauce on the popped corn, then stirring to coat.
Caramel Corn Part 3- the end.. Serving it up Sassy in paper cones and eating!
The Paper cones are made from decorative scrap-booking paper. I used black and white, then added a few orange cones to go along with the fall theme.
Paper cones are not hard to make, check out https://plus.google.com/107520678294982451825/posts/Me3ae4rEHLC and
Baking the cracker jack makes it crisp and delicious.
Please don't make this on a wet or overcast day, the weather affects the texture of the caramel corn. Humidity causes caramel corn to be grainy and sticky. You won't like it.
Make this on a bright sunny day for best results.
- 12 cups fresh popcorn, popped
- 1 cup roasted peanuts, or other nuts
- ½ cup butter, no substitutes
- 1 cup dark brown sugar, packed
- ¼ cup dark corn syrup
- ¼ teaspoon baking soda, salt, vanilla extract, measure out in separate cups.
- Pop the corn and place in a lightly sprayed with cooking spray roasting pan.
- Sprinkle nuts on top of corn. Set aside.
- In large saucepan,melt butter;add brown sugar,and corn syrup. Stir constantly and bring to boil for 5 minutes.
- Be sure to watch your time.
- Remove from heat and add baking soda, salt, and vanilla extract. Mixture will expand and turn a lighter color. Baking soda causes this. Mixture is extremely HOT!
- Immediately pour caramel sauce over popped corn. Using a wooden spoon, gently coat kernels with hot mixture.
- Bake in oven @ 250F for 45 minutes. Stir to coat every 15 minutes. Remove from pan and let cool.
- Store in airtight container.
Great for gift giving. Serve it up Sassy in decorative scrap-booking paper cones, decorative cupcake liners/cups, or pretty canisters/tins/bowls.This Caramel Corn recipe will be a repeat request for every snack occasion.