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Recipe: Almost-Famous Caramel Corn

Rank: Easy

Time execution: 35 min

Can be served for: About 8 cups


  • 3 tablespoons vegetable oil, plus more for the baking sheet

  • 2/3 cup popcorn kernels (preferably mushroom kernels)

  • 2 cup sugar

  • 3 tablespoons dark corn syrup

  • 3 tablespoons molasses

  • 3 teaspoons roasted peanut oil

  • Kosher salt

  • 2/3 cup raw peanuts


  1. Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.

  2. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 2/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 390 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

Source: Almost-Famous Caramel Corn All About Trends

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