Caramel Corn

30 Oct

Popcorn coated with a homemade caramel sauce.

-By Carrie (Strommen) Lennie


1 Tbsp vegetable oil
1 ½ cup unpopped popcorn
1 cup packed brown sugar
½ cup butter
¼ cup light corn syrup
½ tsp salt
½ Tbsp baking soda


  1. Preheat oven to 200 degrees.
  2. In a 4-quart saucepan, add 1 Tbsp oil and heat over high heat. When oil is hot, add ½ cup of corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn is popped.
  3. Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.
  4. Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 minutes. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air-tight containers.
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Posted by on October 30, 2011 in Appetizers


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