Ingredients for Christmas Caramel Corn
- Popcorn
- Margarine
- Light Brown Sugar
- Light Corn Syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup mixed nuts (pecans, walnuts, etc.)
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How to Make Christmas Caramel Corn
- Pop 12 cups of popcorn and place in two large, shallow baking pans.
- Preheat oven to 225-250°F (107-121°C). In a large pot, melt 1 cup (2 sticks) of butter over medium heat.
- Stir in 2 cups packed brown sugar, 1 teaspoon salt, and 1/2 cup light corn syrup. Bring to a rolling boil over medium heat, stirring constantly.
- Boil for 5 minutes without stirring.
- Remove from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon baking soda.
- Stir vigorously with a long-handled wooden spoon until the mixture doubles in volume and the baking soda is evenly distributed. Immediately pour the caramel over the popcorn, ensuring even coating.
- Stir to combine. Bake for 45 minutes at 225-250°F (107-121°C), stirring every 15 minutes to prevent burning and ensure even caramel distribution.
- Remove from oven and immediately turn the caramel corn out onto a clean work surface to cool and break apart.
- Once completely cool, add 1 cup mixed nuts (pecans, walnuts, etc.) and package in airtight containers.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
93g
Fat
7g
Carbs
9g
