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Nutrition Facts
Serving Size 1 (61g) Recipe makes 8 servings
Calories 268
Calories from Fat 106		(39%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 91mg		3%
Potassium 127mg		3%
Total Carbohydrate 40.6g		13%
	Dietary Fiber 1.2g	4%
	Sugars 29.3g
Protein 1.2g		2%
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Christmas Treats

Heather'sKitchen

Best Seller Caramel Corn

Recipe #48331 | 55 min | 10 min prep | add private note

⁽³⁹⁾ RATE IT NOW Print Recipe

By: Lennie
Dec 11, 2002

When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.

SERVES 8 (change servings and units)

Ingredients

1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup corn syrup
1/2 teaspoon baking soda
1 tablespoon vanilla
8 cups popped popcorn (1/3 cup unpopped)

Directions

1
When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
2
Preheat oven to 275F; have ready a jelly roll pan.
3
Place popped corn in a very large bowl.
4
In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
5
Remove from heat.
6
Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
7
Add baking soda and vanilla to sugar mixture and combine well.
8
Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
9
Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
10
Let cool before eating.

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Featured Reviews for This Recipe

From: Susang

On Sep 9, 2009

Wonderful caramel corn, very similar to my mil's recipe. I did add nuts to one batch. Also tried cinnamon in a batch and it was tasty too. I also baked on the foil as mentioned, made clean up a breeze. Hint, it's hard to stop eating it!!

1 person found this review helpful

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From: cinamongirl

On Jul 30, 2009

Yum! Yum! Yum! I baked it on the aluminum slide foil so nothing stuck to it & it made for an easy clean-up. I also added some almonds. It coated 1 bag of microwave popcorn (which is supposed to yield 7 cups). Buttery, salty, sweet... how can you go wrong?

1 person found this review helpful

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From: KitchenCraftsnMore

On Dec 15, 2005

What an incredible recipe - it's going to go in my recipe box for sure. I found this a delicious, buttery treat. Next time I'm going to add either toasted almonds or some peanuts to the popcorn before adding the caramel mixture. Also, I found 25 minutes total baking time was great with my oven (which tends to be very hot.) Thanks for a recipe that I know I'll use again and again! (And yes, it would make a great 'thinking of you' gift anytime...)

10 people found this review helpful

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From: chicafiera

On Dec 29, 2004

The best ever!!! No one can put it down. We received some "gourmet" store bought corn as a gift - no comparison. This wins hands down. I gave it as a gift in our baskets this year and everyone loves it.

9 people found this review helpful

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