Ingredients for The Ultimate Baked Caramel Corn
- Popped Corn
- Pecans
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- Light Corn Syrup
- 1/2 teaspoon salt
- Baking Soda
- 1 teaspoon vanilla extract
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How to Make The Ultimate Baked Caramel Corn
- Preheat oven to 300°F (150°C). Lightly grease a 15x10x1 inch jellyroll pan.
- In a large bowl, combine 10 cups popped popcorn (about 1/2 cup kernels) and 1 cup of your favorite nuts (pecans, walnuts, or almonds are great!). Mix well and set aside.
- In a medium-sized saucepan over low heat, melt 1 cup (2 sticks) unsalted butter.
- Add 1 1/2 cups packed light brown sugar, 1/2 cup light corn syrup, and 1/2 teaspoon salt.
- Bring the mixture to a rolling boil over medium heat, stirring constantly. Once boiling, continue to boil for exactly 5 minutes without stirring, allowing the mixture to become a rich caramel.
- Remove from heat and immediately stir in 1 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up – be careful!
- Pour the hot caramel mixture evenly over the popcorn and nut mixture in the prepared pan. Stir gently but thoroughly to coat every piece.
- Bake for 30 minutes at 300°F (150°C), stirring halfway through (at the 15-minute mark) to ensure even baking and prevent sticking.
- Let the caramel corn cool completely in the pan before breaking it into pieces. This allows the caramel to fully set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
79g
Fat
29g
Carbs
9g
