Ingredients for Deluxe Caramel Corn
- Popped Popcorn
- Miniature Pretzels
- 1 ½ cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- Dark Corn Syrup
- ½ teaspoon salt
- 1 teaspoon baking soda
- Salted Peanuts
- Candies
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How to Make Deluxe Caramel Corn
- Preheat oven to 200°F (93°C). Grease two 9x13 inch baking pans.
- In a large bowl, combine 12 cups popped popcorn and 2 cups pretzel sticks. Set aside.
- In a large, heavy-bottomed saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups packed light brown sugar, ½ cup light corn syrup, and ½ teaspoon salt.
- Stirring frequently, bring the mixture to a rolling boil.
- Continue to cook and stir until a candy thermometer reads 238°F (114°C) – the firm-ball stage.
- Remove from heat and immediately stir in 1 teaspoon baking soda. The mixture will foam up.
- Quickly pour the caramel sauce over the popcorn and pretzel mixture. Stir vigorously to coat everything evenly.
- Stir in 1 cup salted peanuts.
- Divide the caramel corn evenly between the prepared baking pans.
- Bake for 20 minutes at 200°F (93°C).
- Remove from oven, stir gently, and bake for an additional 25 minutes.
- Remove from oven and let cool completely in the pans. Once cooled, break into clusters.
- Store in airtight containers or plastic bags at room temperature.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
296g
Fat
102g
Carbs
36g
