Friday, August 19, 2011

Caramel Corn

I'm feeling more and more confident with making caramel lately, so I decided to try a simple recipe I've been ogling for a while now: Caramel Corn. I love sweet popcorn, but had never been able to make a good version... enter this recipe. I found the recipe on Amateur Gourmet and after reading all the comments felt confident enough to try it.

And I have to say.... it really is an easy recipe. It worked perfectly and I didn't even have to start over again, because nothing went wrong. That is the kind of recipe I like!

So, if your in the mood for a sweet popcorn, try this one! I made half the recipe and I snacked on it for about a week. I don't know if it can be kept longer, but after a week this popcorn still tasted good!


Caramel Corn


1 cup butter
1/2 cup light corn syrup
1/2 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
6 quarts of popped corn


Preheat the oven to 100˚C (200˚F). Put parchment paper on one or two large baking sheets.

In a thick bottomed saucepan melt the butter.

Stir in the corn syrup, sugar and salt.

While stirring constantly, bring the mixture to a boil.

Once the mixture boils, let boil for 5 minutes without stirring.

Remove the pan from the heat and quickly stir in the vanilla and baking soda. Take care of your hands as the mixture will foam!

Pour the mixture over the popped corn and mix well.

Spread the corn onto the baking sheets and bake for 40-50 minutes, stirring every 10 minutes.

Wait till it has cooled down before you start eating!


  1. This looks delicious, the best part is that the popcorn is so well coated with the caramel. No skimping. Wish I had some-yum!