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Caramel Corn Recipe
Caramel Corn Recipe photo by Taste of Home
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Caramel Corn Recipe

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For years I've taken this snack to our church retreat in two containers—one for each night—so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. —Nancy Breen, Canastota, New York
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 48 servings

Ingredients

  • 12 quarts plain popped popcorn
  • 1 pound peanuts
  • 2 cups butter, cubed
  • 2 pounds brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup molasses

Nutritional Facts

1 cup: 267 calories, 15g fat (6g saturated fat), 20mg cholesterol, 189mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 3g protein

Directions

  1. Preheat oven to 250°. Place popcorn in two large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes.
  2. Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes.
  3. Remove from oven and break apart while warm. Cool completely. Store in airtight containers. Yield: 12 quarts.
Originally published as Caramel Corn in Taste of Home February/March 1994, p64


Reviews for Caramel Corn

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mmpense
Reviewed Sep. 27, 2010

"If you are like my family and can't eat corn syrup you can substitute it with a simple syrup."

MY REVIEW
bbyeomans
Reviewed Dec. 25, 2008

"Very delicious and easy to put together, I'll be making this recipe to include with Christmas gifts and to take to work for the crew ... everybody will love it."

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