Homemade Caramel Corn

Homemade Caramel Corn

It's great as a Halloween handout-or an anytime snack.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

4

Servings

Nonstick Cooking Spray
3
Tablespoons Canola Oil
1/4
Cup Popcorn Kernels
6
Tablespoons Unsalted Butter, cut into pieces
1/3
Cup Packed Light Brown Suger
3
Teaspoons Light Corn Syrup
1
Teaspoon Pure Vanilla Extract
1/4
Teaspoon Kosher Salt
  1. Heat oven to 300 degrees F. Spray a rimmed baking sheet with cooking spray.
  2. Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the saucepan constantly once the kernels begin to pop, unti there is a 2 to 3 second interval between pops, about 5 to 7 minutes. Transfer to a large bowl.
  3. In a medium saucepan, combine butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, about 3 to 5 minutes. Stir in vanilla and salt. Pour mixture over cooked popcorn and, with a rubber spatula, toss to coat.
  4. Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The caramel corn will keep in an airtight container at room temperature for up to 1 week.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.