Carol's Caramel Corn
Carol's Caramel Corn
(25)
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| gluten free, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 15 cups |
Ingredients
- 15 cups popped corn (9 tablespoons kernels, popped)
- 2 tablespoons molasses
- 1 cup brown sugar, packed
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
Directions
1) Preheat your oven to 200°F and line a half-sheet pan (18" x 13" pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
2) In a large saucepan over medium-high heat bring the molasses, brown sugar, butter, and corn syrup to a boil. Boil, stirring occasionally, for 5 minutes.
3) Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
4) Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5) Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
6) Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.
Reviews
- 05/03/2012
- Easy, delicious, and disappears quickly.
- 02/18/2012
- REALLY, really good recipe! My only suggestion: don't use microwave popcorn - it is too salty. I only had microwave popcorn on hand but was really craving caramel corn. The recipe is great and much easier than I expected it to be. Very delicious result, I used some honey roasted peanuts in mine which were really good! I am salt-sensitive and can't eat much so I taste salt in everything. Regular microwave popcorn is way too salty for me in this recipe. But with regular popping corn I can't wait to try it!!
- 01/11/2012
- This is a Great recipe! I did substitute one tbsp of molasses for a tbsp of agave nectar. It was fabulous! Just enough of that molasses taste without it overpowering the other flavors. Definitely will make this again...and again... Thank you!
- 12/23/2011
- Delicious! I was a bit leery of the molasses,one reviewer said it tasted strongly of it, so I used i Tbsp. molasses and one of honey. Perfect! Thanks for a great, easy recipe!
- 12/10/2011
- This is easily the best tasting caramel corn I've ever made at home. The second time I made this recipe I used some heatproof kitchen gloves to do my stirring which made it a lot easier to get the caramel sauce everywhere without ending up with popcorn all over the counter and floor. Now my dog is not as happy with me when I make this. Try it with melted, drizzled dark chocolate and peanuts. The only problem is that it tastes so good it doesn't last more than a day or two.
10/31/2011- This was my first time making caramel corn, and it couldn't have been easier! However, even with the addition of nuts (we have a peanut allergy in our house so I actually used roasted/salted cashews), the slight saltiness I was looking for wasn't present. Perhaps I shouldn't have added the vanilla after all. Also, next time I will pop about 1/4 fewer kernels because some of the caramel hardened in the bowl and there wasn't quite enough to coat the popcorn. I also want to try sprinkling on the nuts just after the caramel is added to the popcorn. Adding them to the popcorn first, they just fell to the bottom and didn't incorporate too well into the caramel mixture when it was poured on. All the nit-pickiness aside, I will definitely be making this again! Makes a perfect gift!
10/30/2011- Yuck! This tastes nothing like caramel corn! It has a very strong smokey flavor and alittle bit like molasses. Not what I was looking for!Misnamed and bad!!
I'm sorry you didn't enjoy this recipe. If you'd like to give it one more try, please call us at the Baker's Hotline and we'll be happy to help with any questions you have! ~Mel @ KAF
- 10/30/2011
- Worked great - the second time. The first time I scorched the caramel. I was cooking it over medium high heat and I was just going to take it off the stove at 14:30 when I smelled that unmistakable burnt sugar smell. I called the Baker's Hotline and got the temperature - 260 degrees - so I could watch on my candy thermometer. I used a notch below medium on my stove and it still seemed to come to a boil very quickly. I probably took it off a few degrees below 260, but it hit the colored zone on my candy thermometer related to the 260 sugar stage, and the color seemed to be a perfect medium brown caramel color, unlike the dark brown of the scorched one. It was very easy to make. I used my Whirley Pop and two batches of corn using a generous 1/2 cup of kernals seemed to make the right amount. I took it as a hostess gift to a Halloween party. It's so easy I can see making it a lot.
- 10/28/2011
- This recipe is very similar to one I used when my kids were little (now lost). I love the molasses in this one. The old recipe I had was finished in the microwave instead of the oven. You would put the popcorn in a large brown paper grocery bag, pour the carmel over it, shake the bag well until the popcorn was coated. Then into the microwave, stopping at regular intervals to shake it. When finished, you would spread it out on foil or parchment to cool. I don't remember the microwave time.
- 10/28/2011
- I love caramel corn! All I did different was add 1 tsp of vanilla with the soda. I also used more like 12 C popcorn, just cuz I like more if the popcorn covered.
