Caramel Corn

Caramel Corn
Christopher Baker

 

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preparation
20
minutes
cooking
60
minutes
Makes 6 cups

Ingredients

nonstick cooking spray
3
tablespoons
canola oil
1/4
cup
popcorn kernels
6
tablespoons
unsalted butter, cut into pieces
1/3
cup
packed light brown sugar
3
tablespoons
light corn syrup
1
teaspoon
pure vanilla extract
1/4
teaspoon
kosher salt

Directions

  1. Heat oven to 300° F. Spray a rimmed baking sheet with the cooking spray.
  2. Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover, and cook, shaking the saucepan constantly once the kernels begin to pop, until there is a 2- to 3-second interval between pops, 5 to 7 minutes. Transfer to a large bowl.
  3. In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
  4. Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)
Emily McKenna
September 2011

Nutritional Information

  • Per Serving
  • Calories 402
  • Fat 28 g
  • Sat Fat 12 g
  • Cholesterol 45 mg
  • Sodium 139 mg
  • Protein 1 g
  • Carbohydrate 38 g
  • Sugar 22 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 23 mg
What does this mean? See Nutrition 101.

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