The Easiest And Best Caramel Corn I'Ve Ever Made – a delicious recipe with oil, butter, brown sugar, salt, corn syrup, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 200u00b0.
2
Spray your largest cookie sheets.
3
Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
4
Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
5
When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
6
Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
7
Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.
951
kcal
Calories
54
g
Fat
122
g
Carbs
3
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: 2/3 cup unpopped popcorn, 2 tablespoons oil (for popping), 1 cup butter, 2 cups brown sugar, and more.
Yes, The Easiest And Best Caramel Corn I'Ve Ever Made 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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