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You are here: Home / Recipes / Recipe: Caramel Corn

Recipe: Caramel Corn

October 7, 2011 By Jenn @ Frugal Upstate 6 Comments

The difference between homemade caramel corn and storebought is amazing.  What’s even more amazing is how truly simple it is to make it at home.

Starting in the fall, whenever I’m going to a party and need something to “bring along” this caramel corn is my go to item.

I hope you all love it as much as we do!

Photo by Randy Robertson

Caramel Corn

12 C Popcorn (plain, unsalted, air popped)

1 C Packed Brown Sugar

1/2 C Butter

1/4 C Light Corn Syrup

1/2 tsp Salt

1/2 tsp Baking Soda

Split the popcorn between 2 9×13 pans.

Cook brown sugar, corn syrup, salt & butter in a large saucepan over medium heat stirring occasionally, until bubbly around the edges.

Continue cooking 5 minutes.

Remove from heat and stir in baking soda.  (Note: This will foam up, so use a big pot or move the whole shebang into a big bowl)

Pour caramel mixture over the popcorn and toss to coat.

Bake 45min-1 hr in a 200 degree oven, stirring every 15 minutes.

Cool completely before storing in an airtight container.

Variations:

You can add up to 3 cups of nuts-mix them in with the popcorn before adding the caramel.

Substitute Margarine (stick) for the butter.

Use white sugar instead of brown and then add food coloring to make “theme” caramel corn.

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Comments

  1. Lora says

    October 8, 2011 at 3:21 pm

    I made this recipe after you posted it a two or three years ago and packaged it decoratively for Christmas gifts. Everyone enjoyed and appreciated it. Thank you for the reminder to make it again! I’m “sugar-phobic” so do not make sweets often.

    Reply
  2. Cherleen @ yesiamcheap says

    October 11, 2011 at 8:57 am

    This looks yummy! I would like to try this. I am sure my family will love this on our next movie weekend at home.

    Reply
  3. Lanie says

    November 11, 2011 at 8:40 pm

    I made this tonight. So good!

    Reply
    • Jenn @ Frugal Upstate says

      November 12, 2011 at 12:35 am

      Isn’t it amazing how so few ingredients can make something that tastes so amazing?

      Reply
  4. Betty Munson says

    February 10, 2012 at 12:55 pm

    I use a similar recipe using corn puffs. Only mine is to be in the oven at 350 for the hour. It get sugary. What do I do wrong. Could it be too hot oven?

    Reply
    • Jenn @ Frugal Upstate says

      February 10, 2012 at 1:12 pm

      Betty-The heat is probably the issue. If you’ve made the caramel on the stovetop all you are using the oven for is to heat it up and sort of distribute it all over the corn. . . try dropping the temp down to 200, stirring every 10-20 min and taking it out when it looks like everything is well covered and coated.

      Reply

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About Frugal Upstate

About Frugal Upstate

I’m Jenn –an Upstate NY wife, mom, blogger and veteran. I talk very fast, read constantly, take on too much and make plenty of mistakes. I’m a real person, not perfection. I love to talk about the frugal lifestyle, “Village Homesteading”, living a more sustainable lifestyle and being prepared for all the curves life throws at you.

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