Heather’s Baked Caramel Corn
Caramel corn was first introduced at the World’s Columbian Exposition in Chicago in 1893.
This is vegetarian and gluten free recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Heather’s Baked Caramel Corn
Ingredients
Instructions
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Preheat the oven to 250°F (120°C).
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Pop the popcorn and set aside.
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In a saucepan, melt the butter over medium heat.
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Stir in the brown sugar and corn syrup until well combined.
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Bring the mixture to a boil and let it boil for 5 minutes, stirring constantly.
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Remove the saucepan from heat and stir in the baking soda and vanilla extract. The mixture will foam up.
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Pour the caramel sauce over the popcorn and stir until all the popcorn is coated.
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Spread the coated popcorn onto a baking sheet lined with parchment paper.
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Bake in the preheated oven for 1 hour, stirring every 15 minutes.
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Remove from the oven and let it cool for 30 minutes to allow the caramel to harden.
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Break the caramel corn into smaller pieces and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
