Sunday, August 7, 2011

How to make Caramel Corn

This is an easy treat and would be great to gift over the holidays.  Based on the recipe from Real Simple, October 2011.


  • 1/2 cup unpopped popcorn kernals
  • 12 tablespoons unsalted butter, cut into pieces
  • 2/3 cup packed light brown sugar
  • 6 tablespoons light corn syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup peanuts (optional)


  1. Heat oven to 300° F. Line a rimmed baking sheet with parchment paper.
  2. Pop the corn in an air popper or stirring popper
  3. In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
  4. Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes.  If you are using peanuts, add them halfway through baking when you toss. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)
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