Caramel Corn Recipe
"For years I've taken this snack to our church retreat," says Nancy Breem of Canastota New York. "I take it 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."
- 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
- Place popcorn in two large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine the remaining ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes.
- Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes.
- Remove from the 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Sep. 27, 2010
If you are like my family and can't eat corn syrup you can substitute it with a simple syrup.
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.