- Active Time 15m
- Total Time 45m
8 servings, 1 cup each
Homemade caramel corn isn’t hard to make—whip up a batch for your Halloween party or anytime the neighborhood kids are invading your house for the night.
Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.
- 8 cups popped popcorn (from 1/3 cup raw kernels), preferably air-popped
- 1/2 cup chopped nuts, such as pecans, walnuts or macadamia nuts (optional)
- 1 cup packed light brown sugar
- 1/2 cup corn syrup
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Preheat the oven to 300 degrees F.
Spread the popcorn and nuts, if using, on a baking sheet with sides and set aside.
Combine the sugar, corn syrup, butter and salt in a heavy medium saucepan; bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and cook until the mixture reaches 250 degrees F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball), 2 to 3 minutes. Remove the pan from the heat and immediately stir in the baking soda. Pour the mixture over the reserved popcorn and nuts, stirring until most of the kernels are coated.
Bake the popcorn for 15 minutes. Stir, coating any kernels that were not coated at the beginning. Continue baking until amber, 5 to 10 minutes longer. (Longer baking produces a deeper caramel color and flavor.) Let cool until the caramel has almost hardened, about 2 minutes. Gently break up large clumps and let cool completely.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
191 calories; 2g total fat; 1g total saturated fat; 4mg cholesterol; 198mg sodium; 46g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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