Vanilla Caramel Corn Recipe

5 3 3
Vanilla Caramel Corn Recipe
Vanilla Caramel Corn Recipe photo by Taste of Home
Publisher Photo

Vanilla Caramel Corn Recipe

Read Reviews
5 3 3
Publisher Photo
This recipe gives a sweet and tasty twist to microwave popcorn. When I first tried it at a party, I couldn't stop eating it!—Janel Andrews, Jerome, Idaho
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 3 packages (3.3 ounces each) butter-flavored microwave popcorn
  • 1-1/3 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 2/3 cup sweetened condensed milk
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract

Directions

Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels.
In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil.
Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 7 quarts.
Originally published as Vanilla Caramel Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p21

Nutritional Facts

1 cup: 159 calories, 7g fat (3g saturated fat), 11mg cholesterol, 132mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 3 packages (3.3 ounces each) butter-flavored microwave popcorn
  • 1-1/3 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 2/3 cup sweetened condensed milk
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract
  1. Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels.
  2. In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil.
  3. Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15-in. x 10-in. x 1-in. baking pans.
  4. Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 7 quarts.
Originally published as Vanilla Caramel Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p21

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Reviews forVanilla Caramel Corn

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anistynsattic User ID: 3196740 173011
Reviewed Nov. 5, 2012

"I LOVE this easy recipe and make it every Halloween! Sometimes I stir in candy corn at the end of baking for a different treat."

MY REVIEW
ellimaye1 User ID: 1179808 209834
Reviewed Oct. 20, 2012

"Super yummy and so easy to make. I usually have all of the ingredients in the pantry. I made it for work and not a single piece was left."

MY REVIEW
Epianfetti User ID: 5185872 87537
Reviewed Sep. 16, 2010

"This turned out amazing! My whole family loved it!"

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