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Carol’s Caramel Corn

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Carol’s Caramel Corn

Carol Carol

This caramel corn is splendidly mild and crisp, with simply the slightest trace of stickiness. Salted butter complements the corn’s taste, accenting the caramel notes of the molasses and brown sugar.

At a look

15 cups

Nutrition data


  • 15 cups popped corn (1/2 cup kernels, unpopped)
  • 2 tablespoons molasses
  • 1 cup brown sugar, packed
  • 1/2 cup salted butter
  • 1/four cup mild corn syrup
  • 1/2 teaspoon baking soda

  • 15 cups popped corn (1/2 cup kernels, unpopped)
  • 1 three/eight oz molasses
  • 7 1/2 oz brown sugar, packed
  • four oz salted butter
  • 2 three/four oz mild corn syrup
  • 1/2 teaspoon baking soda

  • 15 cups popped corn (1/2 cup kernels, unpopped)
  • 39g molasses
  • 213g brown sugar, packed
  • 113g salted butter
  • 78g mild corn syrup
  • 1/2 teaspoon baking soda


  1. Preheat your oven to 200°F and line a big rimmed baking sheet (18″ x 13″) with parchment paper. Pour the popped corn into a big bowl (no less than 6 quarts); take away any unpopped kernels. Set apart.
  2. In a big saucepan over medium-high warmth cook dinner the molasses, brown sugar, butter, and corn syrup, stirring every so often, till the sugar dissolves. Stirring every so often, boil the syrup for five mins. The syrup will darken fairly.
  3. Remove the pan from the warmth and upload the baking soda. Stir neatly as the mix turns foamy.
  4. Immediately (and moderately) pour the new syrup over the popped corn and stir till the corn is easily covered.
  5. Spread the new caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn each and every 15 mins all the way through this time.
  6. Remove from the oven. This caramel corn is a heat, sticky, candy and crunchy deal with immediately from the oven. It may also be cooled and saved hermetic for a number of days. This recipe doubles and triples really well.

Nutrition Information

  • Serving Size1 cup (39g)
  • Servings Per Batch15 cups
Amount Per Serving:
  • Calories170
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium105mg
  • Total Carbohydrate27g
  • Dietary Fiber1g
  • Sugars21g
  • Protein1g

* The vitamin data equipped for this recipe is decided through the ESHA Genesis R&D instrument program. Substituting any elements might exchange the posted vitamin data.

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