Caramel Corn – a delicious recipe with syrup, brown sugar, butter, cream of tartar, vanilla, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 250u00b0
2
1. Pop 5 quarts of popcorn and place in a large roasting pan.
3
2. Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
4
3. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
5
4. Add vanilla and baking soda and stir to mix.
6
5. Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn.
7
6. Bake for 1 hour, stirring every 15 minutes.
8
7. Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.
9
To freeze. Cool caramel corn completely. Seal tightly in freezer bags. Bring to room temperature to serve.
961
kcal
Calories
47
g
Fat
138
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 quarts fresh popcorn, 1/2 cup agave syrup OR light corn syrup, 2 cups brown sugar, 2 sticks (1 cup) butter, and more.
Yes, Caramel Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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