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Baked Caramel Corn
This recipe makes the perfect crunchy, buttery caramel corn. It is perfect for a party and just like what you get at the baseball stadium. The best part is you can make it ahead!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
20
Servings (About 5 quarts)
Author:
Carlee
Ingredients
5
quarts
popped popcorn
2
cups
light brown sugar
packed
1
cup
butter
½
cup
light corn syrup
½
teaspoon
baking soda
¼
teaspoon
salt
2
cups
peanuts
or as desired
Instructions
Preheat oven to 250°F and grease a couple of rimmed baking sheets.
Put popcorn and peanuts in a large bowl. Set aside.
In a large saucepan, cook butter, brown sugar, corn syrup and salt until it begins to boil.
Boil for 5 minutes, stirring frequently. Remove from heat and carefully stir in baking soda.
Pour hot caramel over popped popcorn and peanuts to coat. Spread over the greased baking sheets.
Bake for 45 minutes at 250°F, stirring every 15 minutes.
Cool completely before storing in an airtight container.
Nutrition
Serving:
1
Serving
|
Calories:
304
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
261
mg
|
Fiber:
2
g
|
Sugar:
25
g
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