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Baked Caramel Popcorn

February 2, 2007

A batch of baked caramel popcorn.This homemade caramel corn is easy to make and is just as yummy as the store bought caramel corn.

Ingredients:

Directions:

Preheat oven to 250 degrees F. Combine sugar, butter, and syrup. Boil 5 minutes. Remove from heat. Add vanilla and baking soda, blend well. Pour mixture over popped corn and mix well. Place popcorn on cookie sheets. Bake for 30-40 minutes. Let cool and then break apart. Store in air tight container.

By Jan E from Suring, WI

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4 Questions

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September 18, 2009

Caramel popcorn does not get hard, but turns into a powdery sugar after baking. Does anyone know what I did or what I can do to rectify the problem?

Thank you.

By Bob from Wilmington, NC

Answers


Gold Post Medal for All Time! 846 Posts
September 18, 20090 found this helpful
Best Answer

What recipe are you using? Instead of baking, try this microwave recipe:

4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup

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1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Place the popped popcorn into a large brown paper bag. Set aside. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

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Good luck and let us know how you like :-)

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September 18, 2009

Several times, I have made great caramel popcorn using this recipe:

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August 25, 2009

Pop both bags of microwave popcorn, and empty them into a large roasting pan, or two 9x13 inch pans. Remove as many unpopped kernels as you can.

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