Courtside Caramel Corn
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: about 5-1/2 quarts.
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
Ingredients
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6 quarts popped popcorn
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2 cups packed brown sugar
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1 cup butter, cubed
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1/2 cup corn syrup
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1 teaspoon salt
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3 teaspoons vanilla extract
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1/2 teaspoon baking soda
Directions
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1.
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.
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2.
Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well coated. Pour into 2 greased 13x9-in. baking pans.
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3.
Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts
1 cup: 230 calories, 12g fat (6g saturated fat), 22mg cholesterol, 343mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 1g protein.
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