Oven-Baked Caramel Corn Recipe

Name: Oven-Baked Caramel Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 -8 quarts popped corn; 2 cups mixed salted peanuts; to taste pumpkin seeds, shelled; to taste sunflower seeds, shelled; 1 cup brown sugar, firmly packed; 1 cup granulated sugar; 1 cup butter (2 sticks); to taste margarine; 1 teaspoon salt; ½ cup white corn syrup; 1 teaspoon vanilla extract; 1 teaspoon butter flavoring; 1 teaspoon maple flavoring; 1 teaspoon baking soda

Servings: persons

7 -8 quarts popped corn
2 cups mixed salted peanuts
to taste pumpkin seeds, shelled
to taste sunflower seeds, shelled
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 cup butter (2 sticks)
to taste margarine
1 teaspoon salt
½ cup white corn syrup
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1 teaspoon baking soda

1
Preheat oven to 250 degrees.
2
Place popcorn, peanuts, pumpkin seeds and sunflower seeds in a large container.
3
In medium sized saucepan, over medium high heat, bring all remaining ingredients except baking soda to a boil 5 minutes, stirring occasionally.
4
Remove from heat and carefully stir in baking soda.
5
Pour mixture over popcorn, mix in flat pans.
6
Bake in batches 1 hour, stirring several times.
7
Remove from oven and stir occasionally while mixture cools.
8
Store in airtight containers.

1409

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 -8 quarts popped corn, 2 cups mixed salted peanuts, to taste pumpkin seeds, shelled, to taste sunflower seeds, shelled, and more.

Yes, Oven-Baked 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.

Oven-Baked Caramel Corn

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