Ingrédients pour Halloween Caramel Corn
- Popped Corn
- 1 cup (200g) packed light brown sugar
- 1/2 cup (113g) unsalted butter
- Light Corn Syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Baking Soda
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Comment préparer Halloween Caramel Corn
- In a large saucepan over medium heat, combine 1 cup (200g) packed light brown sugar, 1/2 cup (113g) unsalted butter, 1/2 cup (118ml) light corn syrup, and 1/4 teaspoon salt. Cook, stirring constantly, for 5 minutes, or until the sugar is completely dissolved.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture will foam up – be careful!
- Add 6 cups (144g) popped popcorn (air-popped is recommended) to the caramel mixture. Gently toss until all the popcorn is evenly coated.
- Spread the caramel corn in a single layer on a large baking sheet lined with parchment paper. Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes, to ensure even cooking and prevent burning.
- Let the caramel corn cool completely on the baking sheet before breaking it apart. Store in an airtight container at room temperature for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
190 g
Sugar
1884g
Fat
669g
Carbs
245g