bcmom's kitchen

bcmom's kitchen

Friday, January 23, 2009

Baked Caramel Corn

Shortly after I posted the recipe for Microwave Caramel Corn, I found this recipe in the Sunday paper - printed from Jollytime.

It's pretty similar, but instead of making it in the microwave, you bake it in the oven. Perfect if you don't have a microwave or if you're running low on paper grocery sacks like me.

Baked Caramel Corn
  • 24 cups popped popcorn
  • 1 cup (2 sticks) butter or margarine
  • 2 cups firmly packed brown sugar
  • 1/2 cup light or dark corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  1. Coat bottom and sides of large roasting pan with vegetable oil spray.
  2. Place popped popcorn in roasting pan.
  3. In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in baking soda and vanilla.
  4. Gradually pour over popped popcorn, mixing well. Bake in preheated 250° oven 1 hour, stirring every 15 minutes.
  5. Remove from oven, and cool completely.
  6. Break apart and store in tightly covered container.

I didn't measure the popcorn - just popped three batches of air pop (1/2 cup unpopped corn per batch) directly into the roaster pan. Since this recipe is basically double the microwave recipe, and I use two batches for that, I cut the butter, sugar, and corn syrup down - 1-1/2 sticks butter, 1-1/2 cups sugar, 1/4 cup plus 2 T. corn syrup - but if you like your popcorn more coated, just follow the original measurements. I also only used 1/2 tsp. salt and 1/2 tsp. vanilla. The print recipe is the way I made it, and I think it's perfect.

This is a great alternative to the microwave recipe. It takes longer to make, but it makes more in one batch. It tastes good, too! This stuff just does not last very long.



This sounds delicious!

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