Caramel corn is really easy to make.
I found this to be great news. Popcorn is one of my favorite snacks ever, and I can honestly see myself making caramel corn for an extra special snack.
To make the caramel, you just drop four ingredients into a pot and watch it cook. You don’t even stir. You watch the bubbles and enjoy the smell of rich, buttery caramel.
The trickiest part of the recipe is quickly adding the baking soda and vanilla and coating the popcorn. Just work quickly, don’t spill, and you’ll be fine.
The second hardest part is letting the caramel corn cool before eating it. It’s too tasty to resist!
This would a great snack to take to a Thanksgiving or holiday get-together. I made it to share with family this weekend.
You could certainly get creative with other mix-ins like almonds, honey roasted peanuts, candy bar pieces, or cereal. Everyone will appreciate the sweet and salty combo and snackability.
Sweet and Salty Caramel Corn
Recipe from Joy the Baker
makes about 14 cups popcorn
about 12 cups popped popcorn (remove un-popped kernels)
about 2 cups pretzel twists
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat oven to 250 degrees F.
Grease cookie sheet or roasting pan with cooking spray.
Add popcorn and pretzels to large bowl.
Combine brown sugar, corn syrup, butter, and salt in a 2 quart saucepan.
Whisk over medium heat until it begins to boil. Allow to boil over medium heat (without stirring!) for about 5 minutes. The mixture will be deep gold and bubbling.
Remove from the heat and immediately stir in the baking soda. The mixture will foam and froth. Keep stirring, and stir in the vanilla extract.
Pour warm syrup over popcorn and pretzel mixture. Working as quickly as you can, use a large spoon to toss the mixture, coating all of the popcorn and pretzels in caramel. Sprinkle with a little more salt.
Pour popcorn/pretzel mixture onto greased cookie sheet, place in the oven, and bake for 20 minutes. Remove and toss. Return to the oven to bake for another 20 minutes. Remove from the oven and toss.
Allow to cool before handling and packaging.
Caramel corn will last up to 4 days well wrapped at room temperature.
Hope you give this a try!
Have a wonderful week, everyone!