Grandma's Old Fashioned Caramel Corn Recipe

Old Fashioned Caramel Corn is sweet, crunchy, and totally addictive. When stored in an airtight container, the caramel corn will go on for several weeks, if information technology lasts that long!

Estimated reading time: 7 minutes

Table of Contents

• Ingredients for Old Fashioned Caramel Corn
• The Popcorn
• Making the Former Fashioned Caramel Corn
• Frequently Asked Questions

Ingredients for Old Fashioned Caramel Corn

I used the following ingredients for the Old Fashioned Caramel Corn: Freshly popped popcorn, unsalted dry roasted peanuts, unsalted butter, low-cal brown sugar, corn syrup, Kosher salt, vanilla extract and baking soda.

The Popcorn

While at that place are several methods that can be used to pop the corn, my preference is to either do information technology on the stove in some oil, or employ the microwave similar when I make Skinny Microwave Popcorn in a Paper Pocketbook.

When I utilize the microwave, I start by adding about ¼ loving cup of unpopped corn to a chocolate-brown lunch bag.

Then, I use the popcorn setting on my microwave to popular the corn.

Once the popping has stopped, I pour the popcorn onto a wire rack prepare in a rimmed baking canvass. This allows the unpopped kernels to fall through!

I repeat this procedure 1 more time to end upwardly with the desired corporeality of popcorn.

Making the Onetime Fashioned Caramel Corn

Footstep 1: Once I made the popcorn, I added it to a large bowl. So, I added the peanuts on top of the popcorn.

I didn't stir the popcorn and peanuts together at this point. The reason was the peanuts are heavier than the popcorn and would take concluded up at the lesser of the bowl making it more difficult to coat them with the caramel.

Step 2: To brand the caramel, I started by adding the butter, brown saccharide, corn syrup and common salt to a pocket-size saucepan over medium-high heat.

I stirred the mixture with a silicone spatula until the butter had melted and the mixture had come to a boil.

Step 3: I let the caramel mixture continue to boil uncovered and without stirring for 5 minutes.

After 5 minutes, I removed the pan from the heat and added the vanilla extract and baking soda.

I stirred the caramel to ensure that the vanilla and baking soda were well incorporated. I had to be careful here considering of the caramel reacting with the baking soda.

Step 4: In one case the caramel was ready, I poured it over the peanuts and popcorn.

Footstep 5: I apace stirred the mixture with a wooden spoon to coat the peanuts and popcorn. And then, I dumped the caramel corn onto a large dispensable aluminum pan.

Step 6: After spreading the mixture in the disposable pan, I baked the old fashioned caramel corn in preheated 250°F oven for an hour.

Every 15 minutes I removed the pan from the oven and stirred the caramel corn to ensure that the popcorn and peanuts were well coated.

Step vii: After giving the caramel corn one concluding stir, I dumped it onto a piece of parchment paper so that it could completely cool. I broke up whatever large clumps, tasting a few forth the way.

I ended up with about nine cups of Old Fashioned Caramel Corn. It was sugariness, but not too sweet. Every bite was crunchy and totally addictive. Yum!

Ofttimes Asked Questions

Can I apply store-bought microwave popcorn in this recipe?

I would recommend confronting using store-bought microwave popcorn. The reason is that has a lot of additives in it that will bear upon the final sense of taste of the caramel corn.

What most using Skinny Pop from the shop?

You can use Unflavored Skinny Popular. A-iv.4 ounce parcel has nearly 10 cups of popcorn. Since this recipe uses 8 cups of popcorn, you'll have a little left over to munch on! Considering Skinny Popular is lightly salted, omit the common salt from the caramel.

Can I omit the peanuts?

Yous can definitely omit the peanuts.

Can I use other nuts?

I've made this Old Fashioned Caramel Corn a number of times. Sometimes, I'll substitute toasted pecans or mixed nuts for the peanuts. Feel free to use whatever nuts y'all adopt.

How practice you make certain that the caramel corn is crisp?

The secret to a crispy caramel corn is baking it in a very low oven and stirring it a several times during baking. In the oven, the caramel stays melted and thin, allowing it to coat each of the pieces of popcorn and peanuts when it is stirred. The heat from the oven also crisps upwards the popcorn.

Why does the caramel corn become sticky?

The carbohydrate in the caramel is hygroscopic. This ways that it absorbs the moisture from the air resulting in a stick caramel corn. That'due south why the caramel corn should be kept in an airtight container.

If you're looking for some more yummy popcorn treats, check out my Nighttime Chocolate Drizzled Caramel Corn or Halloween Kettle Corn.

I first blogged about this delicious Old Fashioned Caramel Corn on January 1, 2017. Since so, I've made this delicious treat a number of times.

This update includes the original recipe along with new photographs and improved text.

I hope yous liked this recipe for Erstwhile Fashioned Caramel Corn as much as I do. If so, please consider rating information technology and leaving a comment. Also, if you'd like to receive notifications of new posts past email, enter your e-mail accost in the Subscribe box.

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• ▢ 8 cups fresh popped popcorn (about ½ cup unpopped corn) (Encounter Tip 1)
• ▢ ane loving cup (vi-ounces) unsalted dry roasted peanuts (Run across Tip two)
• ▢ 5 Tablespoons (two.5-ounces) unsalted butter
• ▢ ½ cup (three.75-ounces) light brown sugar
• ▢ ¼ cup (2.75-ounces) light corn syrup
• ▢ ½ teaspoon Kosher salt (Encounter Tip 3)
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon baking soda

• Preheat oven to 250° F.

• Place popcorn in a large basin; add together peanuts to the peak. Do not stir. Set aside.

• Estrus the butter, brown sugar, corn syrup, and table salt in a modest saucepan over medium-high heat. Bring to a eddy, stirring until butter is melted. Reduce estrus to medium-low; cook, undisturbed and uncovered for 5 minutes.

• Remove saucepan from estrus and stir in vanilla extract and baking soda. (See Tip iv)

• Pour the caramel over the peanuts and popcorn; stir to coat.

• Spread the mixture in a large dispensable aluminum pan. Bake for one 60 minutes, removing every fifteen minutes to stir.

• Spread the mixture onto parchment paper to cool. It may seem sticky at first but will dry equally it cools.

• Store in airtight container. (See Tip 5)

• Yield: Well-nigh 9 cups.

1. You lot can use Unflavored Skinny Pop rather than popping your own. Because the Skinny Pop is lightly salted, omit the table salt from the caramel mixture. I would recommend against using shop-bought microwave popcorn considering of the additives.
2. Experience free to apply different nuts to adjust your taste. Also, you tin can omit the nuts all together.
3. If using regular table common salt, reduce the amount to ½ teaspoon.
4. Be careful when stirring the caramel after the addition of the vanilla excerpt and baking soda. It will boil up significantly.
5. If kept in an airtight container the caramel corn should keep for about a week.

Calories: 199 kcal | Carbohydrates: 23 g | Poly peptide: 4 one thousand | Fatty: 11 g | Saturated Fat: 4 thousand | Polyunsaturated Fat: 2 k | Monounsaturated Fat: 4 g | Trans Fat: one g | Cholesterol: thirteen mg | Sodium: 236 mg | Potassium: 120 mg | Fiber: 2 g | Saccharide: fifteen g | Vitamin A: 160 IU | Calcium: 17 mg | Iron: 1 mg

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