Ingredients for Oven Caramel Popcorn
- Popped Popcorn
- Light Brown Sugar
- Light Karo Syrup
- Margarine
- Cream Of Tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
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How to Make Oven Caramel Popcorn
- In a small saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/2 cup (1 stick) unsalted butter, 1/4 teaspoon cream of tartar, and 1/4 teaspoon salt.
- Stir over medium heat until the sugar dissolves completely. Bring to a rolling boil, stirring constantly.
- Continue to boil without stirring, until the mixture reaches 245°F (firm-ball stage) on a candy thermometer. (Test by dropping a small amount into a glass of cold water; it should form a firm ball that holds its shape.)
- Remove from heat and immediately stir in 1 teaspoon baking soda. The mixture will foam up dramatically.
- Quickly pour the caramel mixture over 10 cups of popped popcorn in a large bowl. Stir vigorously to coat all the popcorn evenly.
- Grease a 9x13 inch baking pan with butter or cooking spray.
- Pour the caramel popcorn into the prepared pan and spread evenly.
- Bake at 200°F for 1 hour, or until the caramel is set.
- Remove from oven and let cool completely in the pan. Once cooled, break the caramel popcorn into smaller pieces.
- Store in airtight containers at room temperature for up to 2 weeks for best crunch.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
313g
Fat
14g
Carbs
39g
