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!
Servings: 20 Servings (About 5 quarts)
Ingredients
- 5 quarts popped popcorn
- 2 cups peanuts or as desired
- 2 cups light brown sugar packed
- 1 cup butter
- ½ cup light corn syrup
- ¼ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 250°F and grease a couple of rimmed baking sheets.
- Put 5 quarts popped popcorn and 2 cups peanuts in a large bowl. Set aside.
- In a large saucepan, cook 1 cup butter, 2 cups light brown sugar, ½ cup light corn syrup and ¼ teaspoon salt until it begins to boil.
- Boil for 5 minutes, stirring frequently. Remove from heat and carefully stir in ½ teaspoon 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: 1Serving | Calories: 1188kcal | Carbohydrates: 215g | Protein: 35g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 919mg | Fiber: 36g | Sugar: 30g | Vitamin A: 747IU | Calcium: 54mg | Iron: 8mg
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