Caramel corn is a special treat my family really loves! Any given evening, when we have time to watch a little bit of TV or a movie as a family, we pop popcorn (and top with butter), or make caramel corn.
I love caramel corn, and I love it even more with “stuff” in it! Cereal (my favorite is corn chex), pretzels, nuts or M&M’s make delicious additions to an already delightful treat!
Some fun packaging makes a bag of caramel corn a great little gift or favor. I made this batch for the teachers at my girls’ school. I’m planning to make it again (and package it the same) for a school field trip to the pumpkin farm later this week.
The orange snack cups (shown) were in the $1.00 section at Target, and I drew faces on them with permanent marker.
The one downside of this homemade caramel corn is that does take a bit of planning. It takes about 45 minutes, or so, from start to finish, before you get to eat it. But the finished sweet and crunchy caramel corn will last 3-4 days (in a sealed container), so you can make it ahead of time.
Happy snacking!
How to Make Homemade Caramel Corn
Homemade Caramel Corn
Ingredients
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- 12 cups popped corn
- 3-5 cups cereal pretzels, or nuts of your choice
Instructions
- Pop popcorn, and place in a large roasting pan. Mix in any desired additions (cereal, pretzels, nuts, etc).
- In a medium saucepan, add butter, brown sugar, salt and corn syrup.
- Cook over medium-high heat (not high), stiring occasionally until the mixture begins to boil.
- Boil 5 minutes, or until the mixture is a deep amber color, stiring occasionally. Set a timer, and do not leave the kitchen. The mixture can burn quickly. Keep the stove temperature just high enough to keep the mixture boiling, and no more (this may be medium, or medium-high). If you prefer to use a thermometer, the mixture should be about 234*F, or soft ball stage.
- After boiling 5 minutes, remove pan from heat. Add vanilla and stir (the mixture will hiss). Add baking soda, and stir well (the mixture will foam and expand).
- Pour caramel over popped corn (or any other ingredients you choose), and stir to coat.
- Bake caramel corn in a pre-heated 250*F oven for about 25-30 minutes. Every 10 minutes, remove from oven, stir well and return to oven.
- Spread the baked caramel corn onto a couple of cool baking sheets, or a waxed paper lined counter, to cool. Cool about 5 minutes. Eat immediately, or store in a sealed container 3-4 days.
I want to come over and hang out! Caramel Corn is one of my favorite snacks! This looks GOOD and the pumpkin buckets are perfect for serving:)
Hecho en casa toda una delicia, y con una bonita presentacion. Besicos
how fun for little favors.. and i love what you did with the cups!
I’m with you Glory. Love you caramel corn mix and the packaging is adorable!
Love that packaging…adorable!! The Target dollar bins are such a treasure 🙂
This looks so yummy and the packaging is perfect!
that sounds wonderful and it looks so cute!
Yummy! It must be so delicious but I think it is dangerous for my diet 🙂 Really nice post!
I made caramel popcorn several weeks ago and it was so addictive, adding pretzels would make it taste even better. It only has one problem I can only make it when we have company because I’d in danger of eating it all myself, as you are right it is soo incredibly good.
Just pinned:)! Love how you drew faces on the snack cups! So cute and festive:))!