Caramel Corn I Recipe - Allrecipes.com
Caramel Corn I Recipe

Caramel Corn I

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"This Caramel Corn is great for Monday night football. The assortment of nuts makes it deluxe Caramel Corn. It takes a bit of time, but is more than worth it."

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Ingredients Edit and Save

Original recipe makes 5 quarts Change Servings
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Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  3. Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  4. Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  5. Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2005

This is a great recipe, but after reading some of the comments about the mess, etc., I have to comment. Having the right tools makes all the difference. I use a large rectangular roasting pan with high (about 4") sides to do the mixing and a large heavy plastic or wooden spoon. I got my roaster at Goodwill, the kind that used to come with a new kitchen range. Just keep turning the whole glob of popcorn and syrup slowly and it will end up evenly coated. I leave it in the roaster, putting about half of it on a cookie sheet or another roaster (mine has a lid that works well) and put on two racks in the oven. A large plastic dish pan also works well to mix in--just buy a new dish pan and dedicate for this use.

 
Most Helpful Critical Review
Jul 26, 2010

I made this with Splenda brown sugar. It was AWFUL!

 

56 Ratings

Oct 17, 2004

A lot of work, a lot of mess, but really good. The ony thing I do differently is to stir constantly during the 5 minute boiling period. No way it can boil without scorching for 5 minutes and get to the right temp. Just bring to a boil that won't stir down and keep it there for 5 minutes, stirring constantly.

 
Dec 13, 2003

If you don't have room in your kitchen for many pans, cooking, cooling and whatnot -- then don't make this, but if you do, it's well worth the mess. My kids love it, my husband was thrilled and I found a keeper:)

 
Feb 01, 2006

I have been making this recipe for years and I have to tell you it is the best caramel corn you will eat. Sure it's a bit of work and a bit messy but you'll be glad you took the time. So will friends and family..If you clean your pans while they are still warm washing them up is easier.. Using a popcorn popper takes less time...Sometimes I have only added peanuts. I also use pecan halves rather then pieces.. This last Christmas my husband and I made over 60 little gift bags for his men at his job. He was the big man on campus for a while but never revealed that he had helped make it..He gave all the credit to me....I know you'll enjoy this...go for it..

 
Dec 29, 2005

I gave out the caramel corn as christmas gifts and everyone could not stop eating it...plus they all wanted the recipe! This is how I made it: I used 1 1/2 recipes and used 2 bags of Newmans own Natural microwave popcorn. I also used 2 shallow baking pans and cooked it for just over an hour. FABULOUS! I've made it 3 times in the last 2 weeks. I think I'm addicted!

 
Dec 23, 2003

Delicious! I ran a little short of Karo so added a little Molasses to make up a half cup. If anything, it added to the flavor. Taking a batch to the grandkids this week!

 
Apr 06, 2003

I used a hot air popper and found I only needed about 1 1/2 cups of popcorn. Flavour is very good.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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