Caramel Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 45
- Total Time: 60 minutes
- Yield: 10-12 cups 1x
- Category: Dessert-Snack
- Method: Cooktop/Oven
- Cuisine: American Fall Recipe
Ingredients
Scale
10 cups fresh popcorn, popped
1 cup roasted peanuts, or other nuts
1 cup butter, no substitutes
2 cups dark brown sugar, packed
1/2 cup dark corn syrup* Tested Karo®
1/2 teaspoon baking soda, salt, vanilla extract, measure out in separate cup.
Instructions
- Preheat oven to 275 degrees.
- Pop corn or use Skinny Pop already popped corn, place in a lightly sprayed with cooking spray roasting pan. Roasting pan size needs to 12″ x 15″ x 2″ .
- Sprinkle nuts on top of corn. 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.
- Immediately pour caramel sauce over popped corn. Stir gently to coat kernels.
- Bake in oven @ 275 F for 45 minutes. Stir to coat every 15 minutes. Remove from pan and let cool. Store in airtight container.
- For orange colored cracker- jack, add 1-3 oz. package orange gelatin with the butter, syrup mixture. Heat until smooth, proceed as recipe directs.
- Great for gift giving. Don’t make Cracker Jack on a rainy day or in inclement weather. It will be sticky.
Notes
- Use a wooden spoon for stirring hot caramel mixture coating.
- Lightly spray glass measuring cup when measuring corn syrup.
- Be careful with cooked caramel it is very hot!
- Keep oven temperature at 275 for best results as not to burn. If you oven runs hot, reduce temperature to 250 degrees.
Find it online: https://lizbushong.com/caramel-corn-recipe/
