Courtside Caramel Corn Recipe

Courtside Caramel Corn Recipe photo by Taste of Home

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"Can't stop eating it!" say guests about my caramel corn. For our basketball party. I fix enough to fill a big red tin decorated with the University of Arizona logo. The delectable syrup coats the popcorn well but isn't sticky.

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Courtside Caramel Corn Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 22 Servings

15 45 60

Ingredients

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

Directions

Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. baking pans.
Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts.

Nutritional Facts 1 serving (1 cup) equals 230 calories, 12 g fat (6 g saturated fat), 22 mg cholesterol, 343 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Courtside Caramel Corn in Taste of Home December/January 1999, p37