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Caramel Corn
Caramel Corn
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Satisfy your cravings with this irresistibly delicious homemade caramel corn that's simple to whip up. Perfect for snacking or gifting!
Ingredients:
  • 4 to 5 quarts popped popcorn (a double batch of this popcorn recipe, unsalted, unbuttered), any un-popped kernels removed
  • 2 cups firmly packed brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup dark corn syrup
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups salted peanuts (optional)
Instructions:
  • Preheat the oven to 225°F.
  • Prepare the popcorn: Transfer the popped popcorn to a large roasting pan and sift out any unpopped kernels.
  • In a sturdy 2-quart saucepan, bring brown sugar, butter, corn syrup, molasses, and salt to a bubble over medium heat. Stir occasionally until it reaches a full boil.
  • 1. Bring the caramel to 250°F: Attach a candy thermometer to the pot and cook, stirring occasionally, until the temperature reaches 250°F, or a drop of mixture in ice water forms a hard ball (around 12 to 14 minutes).
  • Bring the caramel mixture off the heat and gently fold in the baking soda, watch it foam up and transform into a lighter hue.
  • Pour the hot caramel over the popcorn in a large roasting pan, ensuring all popcorn is coated. If desired, sprinkle salted peanuts over the caramel. Use a wooden spoon to mix well. Caution: caramel is very hot, handle carefully.
  • Bake in the oven uncovered for 20 minutes. Stir to ensure the popcorn is evenly coated with caramel sauce. Bake for an additional 20 minutes.
  • Take out of the oven and spread: Quickly transfer the caramel corn onto parchment paper or a silicone mat. Allow it to cool completely. Break into bite-sized pieces and store in an airtight container. Enjoy! If you liked the recipe, please leave a rating below!

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