Caramel Corn
12 servings10 min prep45 min cookEasy
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The Tale of Caramel Corn
Story updated
Caramelized popcorn treats trace to 19th-century America, with Cracker Jack, a molasses-coated popcorn and peanut mix, debuting at the 1893 World's Columbian Exposition in Chicago and popularizing the concept nationwide. Homemade caramel corn recipes followed as a popular treat for fall and holiday gatherings.
Ingredients
Scale:· 12 servings
- 12 cups popped popcorn
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions
- 1Preheat the oven to 250°F and spread the popped popcorn evenly across two large baking sheets, removing any unpopped kernels.
- 2Melt the butter with the brown sugar, corn syrup, and salt in a saucepan over medium heat, stirring until smooth.
- 3Bring the mixture to a boil and let it bubble without stirring for about 4 minutes.
- 4Remove from heat and stir in the baking soda and vanilla extract; the mixture will foam up slightly.
- 5Pour the hot caramel evenly over the popcorn and toss well to coat every piece.
- 6Bake for 45 minutes, stirring every 15 minutes, to crisp up the caramel coating.
- 7Spread the caramel corn out on parchment paper to cool completely before breaking apart and serving.
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