Homemade Caramel Corn – a delicious recipe with popcorn, peanuts, brown sugar, corn syrup, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove any unpopped kernels of corn from popcorn.
2
Add peanuts. Set aside.
3
Bring brown sugar, butter, corn syrup and salt to a boil in a super pot cooker at 250u00b0 (or you may use a heavy deep skillet or saucepan).
4
Continue boiling for 5 minutes, stirring occasionally.
5
Turn off heat; quickly stir in baking soda.
6
Add popcorn and peanuts.
7
Gently combine with caramel.
8
Divide caramel corn mixture equally between two buttered 9 x 9 x 2-inch or 23 x 23 x 5-inch square cake pans.
9
Place in preheated 250u00b0 oven and bake for one hour, stirring every 15 minutes.
10
Remove from oven and immediately spread out on wax paper to cool.
11
Yields 4 quarts.
1493
kcal
Calories
94
g
Fat
154
g
Carbs
27
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: 4 qt. popped popcorn, 1 1/2 c. salted cocktail peanuts, 2 c. brown sugar, 1/2 c.light corn syrup, and more.
Yes, Homemade 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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