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Caramel Corn IV
SUBMITTED BY:
cottage country mommy
PHOTO BY:
tstandr
"This recipe is super simple to make, yet will make all the nibblers think that you spent long hours slaving over it."
RECIPE RATING:
Read Reviews
(58)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
Original recipe yield 8 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup unpopped popcorn
2 tablespoons vegetable oil
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 300 degrees F(150 degrees C).
In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.
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REVIEWS
Reviewed on Oct. 17, 2003 by MAGGIEMITCHELL
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MAGGIEMITCHELL
Oct. 17, 2003
Very tasty and easy recipe. I used microwave popcorn...one bag seemed to be enough.
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9 users found this review helpful
Very tasty and easy recipe. I used microwave popcorn...one bag seemed to be enough.
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Reviewed on Jan. 11, 2003 by POLAR MOM
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POLAR MOM
Jan. 11, 2003
This was an awesome recipe. It tastes just like the Cracker Jacks I used to have as a child. I varied the recipe by adding Cashews. Just a note the amount of popping corn called for was REALLY unrealistic. I Used 2 Cups of Popping corn and that worked out really well. Using 4 cups produced WAY to much Popped corn. (After all how would anyone in a common home (and I have 7 in my family) have a baking dish large enough to accomodate THAT much pop corn.?) The recipe itself was amazingly easy and I found it to be consumed in a matter of minutes. We will be making this on many cold winter Alaskan nights. (served while still really warm was an added treat)
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6 users found this review helpful
This was an awesome recipe. It tastes just like the Cracker Jacks I used to have as a child....
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Reviewed on Oct. 19, 2004 by CHRISTMASMOM
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CHRISTMASMOM
Oct. 19, 2004
I'm glad I read the reveiws before I made this: my first 2 batches tasted a little burned even though I stirred more often than the recipe suggests. Finally, on the 3rd batch, I turned the oven down to 275 or so and stirred the corn every 5 minutes; in addition, I only left the corn in the oven for a total of 15 minutes. It turned out perfectly! Now that I've had home-made caramel corn I can't stand the store bought stuff! ps: I have an electric oven (ugh!)- it might work differently in a gas one.
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5 users found this review helpful
I'm glad I read the reveiws before I made this: my first 2 batches tasted a little burned even...
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Reviewed on Mar. 2, 2003 by SANDRA-CURRY
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SANDRA-CURRY
Mar. 2, 2003
Extremely tasty treat! I used 1 bag of microwave popcorn and the amount of popcorn was perfect. I couldn't see using anymore because it wouldn't get coated. I added peanuts to the caramel before pouring it on the popcorn and it was just fabulous. We couldn't keep our hands out of it!
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5 users found this review helpful
Extremely tasty treat! I used 1 bag of microwave popcorn and the amount of popcorn was...
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Reviewed on Nov. 22, 2005 by LISALE
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LISALE
Nov. 22, 2005
perfection! I doubled the sauce, turned the temp down to 275, and used airpoped corn. All in my nonstick turkey roasting pan- Voila! Perfection!My husband has been asking to find a recipe like this for years. His only request was to add peanuts to it. Yum! Will make this to add to my Christmas baskets this year!
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4 users found this review helpful
perfection! I doubled the sauce, turned the temp down to 275, and used airpoped corn. All in...
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Reviewed on Dec. 18, 2003 by KJB357
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KJB357
Dec. 18, 2003
this was a great recipe. Very easy. I made it today for a church halloween party tonight. Doubled the sauce and used 2 bags of microwave popcorn. Just the right amount of sauce of the popcorn. I baked it in my small roasting pan. After it cools will put it in indivdual celophane treat bags. Will make again and again. Good recipe to make with kids.
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4 users found this review helpful
this was a great recipe. Very easy. I made it today for a church halloween party tonight. ...
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Reviewed on Sep. 17, 2003 by
Dyann
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Dyann
Sep. 17, 2003
This recipe is very easy to make but also easy to mess up (in more ways than one). It takes 3 very large pans,(I used a 5qt. dutch oven, a large saucepan, and a roasting pan), a measuring cup,measuring spoon, a couple of spoons/spatulas to stir, and a very large container with lid to store it in. I had to use a steel wool pad to clean up my saucepan from the caramel sauce. So, be aware, there is quite a bit of clean up. Also, follow the recipe EXACTLY. I was distracted and messed up two batches. pretty badly. One -I let the popcorn sit out too long and it wasn't warm when "I tried to mix in the caramel sauce. Did not mix up at all. It just clumped up in wads of hard caramel;not coating the corn at all. Totally my fault, but it was not forgiving at all. Once I got it right, it was very good but I think I would've preferred a little MORE caramel coating. But, it is pretty cool to make fresh homemade caramel corn, so I will use this recipe again, I am sure. Maybe, for Christmas gifts next Christmas.
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4 users found this review helpful
This recipe is very easy to make but also easy to mess up (in more ways than one). It takes 3...
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Reviewed on Jun. 3, 2007 by Nutmeg1995
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Nutmeg1995
Jun. 3, 2007
OMG This is the best popcorn ever!! I am 11 and I can make this so easely. Instead of frying the pop corn I used a microve and I only baked it for 19 minutes. :)
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3 users found this review helpful
OMG This is the best popcorn ever!! I am 11 and I can make this so easely. Instead of frying...
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Reviewed on Mar. 14, 2006 by
Lorraine Bone
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Lorraine Bone
Mar. 14, 2006
Wish I would have read the reviews before I had a burnt mess on my hands! I used a cake pan and a cookie sheet. The popcorn on the cookie sheet was black and crispy, but only some of the stuff in the cake pan was burnt. I thought the part that wasn't tasted pretty good, but not quite enough caramel to popcorn. With a few modifications, this could be a good recipe, though.
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3 users found this review helpful
Wish I would have read the reviews before I had a burnt mess on my hands! I used a cake pan...
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Reviewed on Sep. 25, 2004 by MEG
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MEG
Sep. 25, 2004
This turned out really good. I doubled the amount of sauce as suggested and it was just right. I used a large roasting pan and a cake pan. Next time, I will use a stock pot. I think it will be easier to stir in a high-sided pan. I stirred every 5 minutes for about 15 minutes. I used Teflon coated bake ware and utensils and had no problems with sticking.
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3 users found this review helpful
This turned out really good. I doubled the amount of sauce as suggested and it was just...
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