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Baked Caramel Corn

recipe at a glance
Rating: 5/5 5 stars
3 reviews


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   10

  

recipe id: 11479
cook method: oven, stovetop

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ingredients

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts popped popcorn

directions

Melt butter; stir in brown sugar, corn syrup and salt.

Bring to a boil, stirring constantly, than boil, without stirring for 5 minutes.

Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well.

Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes.

Remove from oven, cool completely. Break apart and store in tightly covered containers.


nutrition

392 calories, 19 grams fat, 56 grams carbohydrates, 2 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: supersalad



ratings & reviews



number of 5 star votes on this recipe
267%
number of 4 star votes on this recipe
133%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe0



Guest at CDKitchen.com



recipe rating
This was the first time I had ever tried to make Caramel popcorn but was asked to make it for my sons fall festival. It turned out great and everyone loved it. Really easy and delicious! The only thing I would say to do is to keep the popcorn warm in a 200 degree oven while waiting for the caramel to get done. I read this in another recipe and it worked really well! Great recipe and I am about to go make some more for a movie night tonight!



Guest at CDKitchen.com



recipe rating
i found it was a little greasy. maybe next time i will cut the butter to half. this is the first time ive made caramel popcorn & it is really yummy! i also added peanuts.



Registered Member at CDKitchen.com



Member since: December 3, 2007
recipe rating
I'm glad I found this recipe, lost the almost same one this year from my Betty Crocker book! I've done this recipe for over 10 years now. You can also replace 2 cups of the popcorn recipe with walnuts or pecans. This is an excellent recipe and is the best carmel corn i've ever tasted, it won't last long! It does take time, and you really want to make sure you do bake it and check it every 15min otherwise your popcorn will burn! Transfer it to wax paper ASAP out of the oven to make sure it's still soft and soak the baking dish before the corn syrup hardens.
--Carol Davis



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