Best Baked Carmel Corn Recipes

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

CRUNCHY BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

WENDY'S BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Pour popcorn into a large roasting pan or lasagna pan.
• Melt margarine in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract and baking soda until mixture is light and foamy. Pour over popcorn and mix well.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
• Line a flat work surface with waxed paper. Spread popcorn on waxed paper and let cool.

OVEN CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Pour popcorn into a very large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
• Spread coated popcorn on 2 jelly roll pans.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

CARAMEL CORN

Steps:

• Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

BEST BAKED CARMEL CORN

Steps:

• Melt butter with corn syrup, brown sugar and salt. Boil over medium heat for 5 minutes, stirring constantly. Remove from heat and add baking soda and vanilla. Stir until foamy. Pour over warm popcorn. Mix well. Bake at 250 F for 1 hour, stirring every 15 minutes to coat. Spread brown paper over a large area, pour the baked corn over the paper and allow to cool thoroughly. Store in an airtight container.

COURTSIDE CARAMEL CORN

Steps:

• Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.

SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN

Steps:

• In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
• Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
• Make sure to scrape the bottom as the mixture settles.
• We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.