Baked Caramel Corn

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Baked Caramel Corn

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: About 16 cups

Ingredients:

  • 16 cups (4 quarts) popped popcorn
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (85g) light corn syrup (like Karo)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Directions:

  1. Preheat your oven to 200°F (95°C) and line a large roasting pan with parchment paper. Set aside.
  2. Pop the popcorn using your preferred method (stovetop, air popper, or microwave). Make sure to remove any unpopped kernels. Transfer the popped popcorn to the prepared roasting pan.
  3. In a medium saucepan, combine the brown sugar, butter, corn syrup, and salt. Heat the mixture over medium heat, stirring occasionally, until it comes to a boil.
  4. Allow the mixture to boil for 5 minutes without stirring. The caramel will bubble and thicken as it cooks.
  5. Remove the caramel from the heat and immediately stir in the baking soda. The mixture will lighten in color and become foamy.
  6. Quickly pour the hot caramel over the popped popcorn and gently stir with a rubber spatula or wooden spoon to evenly coat the popcorn.
  7. Place the roasting pan in the preheated oven and bake for 1 hour, stirring the caramel corn every 15 minutes to ensure even coating and browning. This will also help prevent burning.
  8. Remove the caramel corn from the oven and allow it to cool completely in the pan, stirring occasionally to break up any large clumps.
  9. Once cooled, store the caramel corn in an airtight container at room temperature for up to 1 week.

Tips:

  • For a larger batch, double the caramel mixture ingredients and use a soup pot to make the popcorn, as shown in the provided picture.
  • To prevent sticking, use a rubber spatula or wooden spoon greased with butter or cooking spray when stirring the caramel corn.
  • For added flavor and texture, consider mixing in chopped nuts (like pecans or almonds), dried fruit (like cranberries or raisins), or even chocolate chips after the caramel corn has cooled.
  • If the caramel corn becomes too hard after cooling, place it back in a 200°F (95°C) oven for 5-10 minutes to soften.

Enjoy this delicious, homemade treat on a cold and rainy day, or share it with friends and family as a delightful fall snack!

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