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Caramel Corn Recipe
Caramel Corn Recipe photo by Taste of Home

Caramel Corn Recipe

Publisher Photo
"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."
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 serving (1 cup) equals 267 calories, 15 g fat (6 g saturated fat), 20 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g 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

Nutritional Facts

1 serving (1 cup) equals 267 calories, 15 g fat (6 g saturated fat), 20 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Caramel Corn

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
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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