Caramel Corn

Caramel Corn

Stores don't carry caramel corn this good. It's extra creamy and full of rich flavor. You'll find the Danish Creamery Butter takes this snack or dessert to the next level.
Caramel Corn

Ingredients

  1. 6 quart unsalted popped popcorn (air-popped preferable)
  2. 1½ cups whole almonds or roasted unsalted peanuts (optional)
  3. 1 cup (2 sticks) Danish Creamery Butter
  4. 1 cup firmly packed brown sugar
  5. ¼ cup light corn syrup
  6. ½ teaspoon baking soda

Directions

  1. Step 1

    Preheat oven to 250°F. Put popped popcorn (and nuts if desired) in a nonstick or buttered roasting pan or metal bowl; place in oven.

  2. Step 2

    Microwave: Melt butter in 2-quart glass bowl in microwave (High 1-1½ minutes). Stir brown sugar and corn syrup into butter. Microwave High for 5 minutes - stopping the cooking to stir every 2 minutes. The mixture should be very bubbly (temperature 250-255°F). Note: For 650-750 Watt ovens, an additional minute or two of cooking time may be necessary; stir after each additional minute of cooking time.

  3. Step 3

    Stove: Melt butter in heavy 2-quart sauce pan over medium heat; stir in sugar and corn syrup; bring mixture to a boil and then allow to boil 5 minutes without stirring.) Stir in baking soda into hot mixture.

  4. Step 4

    Drizzle over warmed popped popcorn and toss using 2 wooden spoons or heat resistant rubber spatulas to coat popcorn.

  5. Step 5

    Bake coated popcorn for 45 minutes, stirring every 15 minutes. Remove from oven and allow to cool. Store in an airtight container.

Source: Challenge Home Economist

Ratings & Reviews

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Total Reviews: 4.0 3

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Melanie.E

Feb 6, 2012

Rating: 
5

Now this sounds like a recipe that we can all enjoy. I hope to try it very soon and I may share it with some of my friends, if they are lucky. Thank you for posting it and I look forward to more from you.

 

Well, TGIF - finding great recipes on the Internet might seem easy enough but it is really all about trying them out to see which ones are the best.

Ruby R.

Apr 5, 2013

Rating: 
4

Sounds wonderful

dianne mcnutt

Apr 22, 2013

Rating: 
5

I've used this recipe for over 40 years, with 1 tsp. vanilla added. Everyone who has tried it, loves it.