Caramel Corn Clusters – a delicious recipe with vegetable oil, popcorn kernels, butter, brown sugar, light corn syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
2
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300u00b0F on thermometer, 8 to 10 minutes. Remove pot from heat.
3
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
1667
kcal
Calories
49
g
Fat
312
g
Carbs
11
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 9 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/3 cup popcorn kernels, 1 stick (1/2 cup) unsalted butter, 11/2 cups packed light brown sugar, and more.
Yes, Caramel Corn Clusters 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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