Best 5 Baked Caramel Corn Recipes

CRUNCHY BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

BUTTERY SWEET BAKED CARAMEL CORN (EASY)

Steps:

• 1. Preheat oven to 250 degrees. Coat the bottom and sides of large roasting pan with butter flavored cooking spray. Place popped popcorn and nuts, if using, in roaster.
• 2. In medium heavy pan, slowly melt butter. Add brown sugar, corn syrup and salt. Gently heat to a low boil, stirring constantly. Boil on lowest heat possible without stirring for 5 minutes. Remove from heat.
• 3. Stir in baking soda and vanilla. Gradually, pour over popcorn and nuts, coating evenly. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely on lightly sprayed or non-stick foil. Store tightly in ziplock bags

HEATHER'S BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
• Pop popcorn right into roaster pan.
• Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
• Bring to a boil - Boil for 5 minutes without stirring.
• Remove from heat and stir in vanilla and baking soda.
• Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
• Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
• If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
• Store in covered tupperware dish - if you have any leftover!

BAKED CARAMEL CORN

Steps:

• Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla. Gradually pour over popped Jolly Time popcorn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered container.

BAKED CARAMEL CORN

Steps:

• 1. Coat a roasting pan with non stick cooking spray. Fill with popcorn.
• 2. In a medium sauce pan slowly melt butter, brown sugar, corn syrup and salt. Bring to a boil stirring constantly; boil without stirring for 5 minutes. (Be sure to have big enough sauce pan as the mixture will bubble and rise)
• 3. Remove from heat and stir in baking soda and vanilla.
• 4. Carefully pour over popcorn and mix well. (not all the popcorn will be covered)
• 5. Bake at 250 dregrees for 1 hour, stirring every 15 minutes (all popcorn will be covered by the time you are finished)
• 6. Spread popcorn out on wax paper and gently break apart. Allow to cool completely and store in an air tight container.