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Addictive Caramel Corn |
Are you ready for this?
Homemade. caramel. corn.
Um, hello. I started it off by popping my own popcorn in…drumroll please….coconut oil. Mmmhmm I went there! This one step makes all of the difference in the world. I can’t believe I even had the idea. Someone brilliant must have invaded my brain for a moment, trudged through the mass of wedding planning thoughts, the never-ending thoughts about food and running and implanted the idea.
It’s simple to make (seriously) and you will never believe the taste. It is beyond addicting.
Here, come with me…I’ll show you how it’s done:
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The Culprits |
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Cute bags make it even more irresistible! |
Addictive Caramel Corn
*Inspired from the Amatuer Gourmet
1 cup butter
1/2 cup corn syrup
1/2 tsp baking soda
2 cups brown sugar
1 tsp salt
2 tsp vanilla
12 tbspn. pop corn kernels (makes 24 cups popped corn–trust me, you are going to want every cup)
1/2 cup coconut oil *this is the secret ingredient! (use canola oil if you don’t have coconut oil on hand)
Heat your oven to 250F.
To make popcorn: In a large pot with a lid, pour 1/4 cup of coconut oil (or oil of choice, but coconut oil gives the popcorn the most incredible flavor) and pour in 6 tablespoons of kernels. Place lid on pot and let pop. Be careful not to burn. Pour popcorn into a bowl and repeat the process once more with the remaining 1/4 cup of oil and 6 tablespoons popcorn kernels so you end up with 24 cups of popcorn. Move to extra large bowl or use a turkey roasting pan like I did 🙂
Make the caramel: Melt the butter, stir in the corn syrup, sugar and salt. Bring the mixture to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from the heat, stir in the baking soda and vanilla and watch it foam! Next, pour the caramel over the popped corn and mix well until evenly coated. Spread the coated corn into large cake pans and bake for 40 minutes, stirring every 10 minutes. Let cool and then devour.
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