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caramel kettle corn

CatMaEllen avatar
Recipe by
Ellen Senecal
@CatMaEllen
San Antonio, TX

I can't keep this in my kitchen for more than a day. Between me and my family munching on this I'm not afraid of it getting stale or going to waste! This is an excellent Christmas Gift too!

cook time 1 Hr 30 Min
method Bake

Ingredients For caramel kettle corn

  • 1/2 c
    butter
  • 1 c
    light brown sugar
  • 1/4 c
    light karo corn syrup
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    baking soda
  • 1/2 d tsp
    vanilla
  • 10 c
    popped corn

How To Make caramel kettle corn

  • Pour in enough oil just to cover the tops of the kernels
    1
    Pop That Corn ~ Put your large lidded pot on the stove and have your temperature at medium/high to start. Put your 10 tablespoons of popcorn kernels into the bottom of the pot. Make sure it is in a single layer. our in enough oil just to cover the tops of the kernels. (see left) As you begin to hear the kernels popping, shake your pot. Keep listening. Leave the lid a bit open (see right). Keep listening and shaking. Lower your heat to medium so that you do not burn the popped corn. Once the popping has stopped, take off heat and leave lid on. This will keep the corn warm. Set aside. Note: ( 1 tablespoon of popcorn kernels equals 1 cup popped popcorn) (you will need to pop 10 tablespoons of popcorn kernels)
  • In a small sauce pan over medium heat, melt the butter. Then stir in the light brown sugar, the light corn syrup, and the sea salt. Stir until dissolved.
    2
    ~Time to Make the Caramel ~ Step 1. In a small sauce pan over medium heat, melt the butter. Then stir in the light brown sugar, the light corn syrup, and the sea salt. Stir until dissolved.
  • 3
    Step 2. Turn heat up to medium/high. Stirring constantly, bring sugar mix to a boil. Stop stirring! Let boil for 4 minutes. Make sure it does NOT boil over.
  • - pour the caramel mixture into the warm popped corn
    4
    STEP 3. Remove from heat and stir in baking soda and the vanilla. Remove the lid that is covering your popped corn and pour the caramel mixture into the warm popped corn. (You should keep the popcorn warm for best results when adding the hot caramel mix).
  • 5
    STEP 4. Mix caramel coating with the popcorn using a rubber spatula. This will keep from breaking your popcorn into tiny pieces. Mix until all of the popcorn is coated.
  • Bake 1 hour for crispy popcorn. Bake 45 minutes for chewy
    6
    STEP 5. Transfer caramel corn to a 9 x 13 cake pan or roasting pan. Put in preheated 250 degree oven on center rack.
  • What you will need.
    7
    STEP 6. Stir mixture every 15 minutes. Bake 1 hour for crispy popcorn. Bake 45 minutes for chewy
  • Caramel Kettle Corn just out of the oven.
    8
    STEP 7. Once fairly cool, you can begin to put popcorn into a tin for storage or a bowl for serving. Store in a cool dry place with a tight lid.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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