Ingredients for Baked Caramel Corn Ii
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon baking soda
- 1 ½ cups packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup light corn syrup
- 10 cups popped popcorn (about 12 ounces unpopped)
- ½ teaspoon salt
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How to Make Baked Caramel Corn Ii
- Preheat oven to 250°F (120°C).
- In a large saucepan, melt 1 cup (2 sticks) of unsalted butter over medium heat.
- Stir in 1 ½ cups packed light brown sugar, ½ cup light corn syrup, and ½ teaspoon salt.
- Bring to a rolling boil, stirring constantly. Once boiling, continue boiling for 5 minutes without stirring.
- Remove from heat and carefully stir in 1 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up.
- Gradually pour the caramel mixture over 10 cups of popped popcorn (about 12 ounces unpopped), ensuring all popcorn is evenly coated. Mix gently but thoroughly.
- Spread the caramel corn evenly into two large, shallow baking pans.
- Bake for 1 hour at 250°F (120°C), stirring every 15 minutes to prevent sticking and ensure even caramel distribution.
- Remove from oven and let cool completely. This allows the caramel to set.
- Once cool, break apart the caramel corn into smaller pieces and store in airtight containers at room temperature.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
233g
Fat
73g
Carbs
29g
