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Ingredients
| sweet yellow corn: 3/4 cup (popped) |
| salted butter: 1/2 cup |
| light corn syrup: 1/4 cup |
| light brown sugar (packed): 3/4 cup |
| Splenda: 1/4 cup |
| salt: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| baking soda: 1/2 tsp |
Heather's Baked Caramel Corn
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- 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!