Caramel Corn

caramel corn

If you want to pass out something a bit different this Halloween, you can’t go wrong with small bags of Caramel Corn. 

Caramel Corn
Makes 12 servings
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  1. 1 cup popcorn kernels
  2. 2 cups firmly packed dark brown sugar
  3. 1 cup butter
  4. ½ cup light corn syrup
  5. 2 teaspoons salt
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon baking soda
  1. Pop popcorn according to package directions. Discard any unpopped kernels, and place popped corn in a large disposable roasting pan.
  2. Preheat oven to 250°.
  3. In a large saucepan, bring brown sugar, butter, corn syrup, salt, and cinnamon to a boil over medium-high heat, stirring constantly; cook for 2 minutes. Remove from heat, and stir in baking soda (mixture will foam). Pour sugar mixture onto popcorn, and stir gently until well coated.
  4. Bake for 1 hour, stirring every 10 minutes. Remove from oven, and spread in a single layer on wax paper. Let cool completely. Store in an airtight container for up to 5 days.
Paula Deen Magazine