Wednesday, May 12, 2021

Simple Caramel Corn
We made this for Superbowl 49! Go Seattle Seahawks!
Watch the temperature!
Mix it well.
Add chocolate!


12-14 cups popcorn (popped)

1/2 c + 2 tbsp unsalted butter
1/3 cup corn syrup
1-1/4 cup golden brown sugar
1/2 tsp kosher salt
1/4 tsp baking soda
1 tsp vanilla

1 tsp kosher or maldon flake salt

1 cup chocolate or candy coating


  • Put your popped popcorn in a very large bowl.
  • Preheated oven to 250 degrees F.
  • In a medium sauce pan, melt butter on low heat.
  • Add salt, sugar and syrup. Stir well until sugar melts into mixture.
  • Attach candy thermometer to the side of the pan.
  • Turn heat to medium high and bring to boil. DO NOT STIR.
  • Carefully, watch the thermometer. as soon as it reaches 248 degrees remove pot from heat.
  • Quickly stir in baking soda and vanilla. Stir well. The caramel will lighten in color a smidge.
  • Immediately, pour caramel on top of popcorn. Stir so popcorn is well coated. Be careful! It's hot and can burn!
  • Transfer popcorn onto large cookie sheet (2 if needed).
  • Place in oven for 45 minutes. Stir a couple of times.
  • Take out of oven and immediately sprinkle 1 tsp of salt.
  • Place on cooling rack and cool completely.
  • If desired melt candy according to directions and drizzle over cooled caramel corn.
  • If using dark chocolate, melt in double broiler and drizzle.

Caramel corn should last a week, if stored in an airtight container. Trust me - it won't last that long!

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