SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramel Corn

Yield: 9 cups
Prep 20 mins Bake 300°F 20 mins
Caramel Corn
Ingredients
  •  Nonstick spray coating
  • 8  cups  popped popcorn (about 1/3 to 1/2 cup unpopped)
  • 3/4  cup  packed brown sugar
  • 1/3  cup  butter (No substitutes)
  • 3  tablespoons  light-color corn syrup
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  vanilla
Directions

1. Spray an 18x12x2-inch baking pan with nonstick spray. Remove unpopped kernels from popped corn. Place popcorn in pan; keep warm in a 300 degree F oven.

2. Butter sides of heavy 1-1/2-quart saucepan. Add brown sugar, butter, and corn syrup. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255 degree F, hard-ball stage (about 4 minutes). Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.

3. Bake in a 300 degree F oven for 15 minutes. Stir and bake 5 minutes more. Remove from oven; spread onto a large piece of foil and cool completely. Break into clusters. Makes 9 cups.

Nutrition Facts (Caramel Corn)
  • cal. (kcal) 171,
  • Fat, total (g) 7,
  • chol. (mg) 18,
  • sat. fat (g) 4,
  • carb. (g) 27,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 113,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe