Oven Caramel Corn
This oven version of caramel corn will satisfy both salty and sweet cravings.
By Yankee Magazine|Jan 25 2016|
This oven version of caramel corn will satisfy both salty and sweet cravings.
Ingredients
3-3/4 quarts (15 cups) popped corn
1 cup brown sugar, packed
1/2 cup butter of margarine
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Instructions
Heat oven to 200 degrees. Use two 9×13-inch pans. Put half of corn in each. Mix brown sugar, butter, corn syrup and salt. Cook and stir (in saucepan) until it bubbles around the edge. Cook 5 minutes more. Add 1/2 teaspoon baking soda. Stir until foamy. Pour half over each pan. Stir until corn is covered. Bake 1 hour, stirring every 15 minutes.
Variation: To make jello popcorn, omit brown sugar and add 2 small (3-ounce) boxes jello.
Fabulous recipe and great Christmas gift. I have made this for many years. I add 1 c almonds and 1 c pecans to the popcorn for a fancy gift. A friend uses peanuts. I suggest 2 disposable turkey roasting pans (though I clean and reuse them every year) Also when you add the baking soda the foam will rise very high and it is exceptionally hot so I recommend using a good sized pan to accommodate. I use a 4qt. saucepan. Have fun and do quality control checks as you toss the corn.