Caramel Corn (Large Batch)
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Snacks A classic, large-batch recipe for perfectly crisp and crunchy caramel corn. A simple, boiled brown sugar caramel is poured over a roaster full of popcorn and baked low and slow for an addictive, non-sticky finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 16 quarts |
🔪 Key Equipment
- Large roasting pan
- Medium saucepan
- Long-handled spoon
- Waxed paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 16-20 Quarts | Popped Corn | Popped |
| 2 Cups | Brown Sugar | Packed |
| 2 Sticks (1 Cup) | Butter | None |
| 1/2 Cup | Karo Syrup | Light corn syrup |
| 1 Teaspoon | Salt | None |
| 1 Teaspoon | Baking Soda | None |
| 1 Teaspoon | Vanilla | None |
Instructions
Step 1: Prepare the Base
- Preheat your oven to 250°F. Place your 16-20 quarts popped corn in a large, ungreased roasting pan.
Step 2: Prepare the Caramel
- In a medium saucepan, combine the 2 cups brown sugar, 2 sticks butter, 1/2 cup karo syrup, and 1 teaspoon salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, continue to boil for 5 minutes, still stirring constantly.
- Remove the sauce from the heat and immediately stir in the 1 teaspoon baking soda and 1 teaspoon vanilla; the mixture will foam up.
Step 3: Bake and Cool
- Pour the hot caramel sauce over the popped corn in the roasting pan. Stir well with a long-handled spoon to coat the popcorn as evenly as possible.
- Bake for 1 hour, removing the pan from the oven and stirring the popcorn every 15 minutes until the coating is set and crisp.
- Pour the hot caramel corn onto waxed paper or a clean countertop to cool completely before breaking apart.
💡 Make-Ahead & Storage: Store the cooled caramel corn in an airtight container at room temperature for up to 2 weeks.
Original Recipe Scan
