Imagine a snack so addictively delicious that it disappears faster than you can say "more please!" This Janice Grace Caramel Corn is not just another sweet treat – it's a crispy, golden masterpiece that will transform your ordinary movie night into a gourmet experience. With a perfect balance of buttery caramel and crunchy popcorn, this recipe is about to become your new obsession that will have friends and family begging for your secret!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 10 cups popped popcorn
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 250°F (120°C). This low temperature will help keep the caramel corn warm and crunchy while it bakes.
- In a large pot or saucepan, combine 1 cup of brown sugar, 1/2 cup of corn syrup, and 1/2 cup of butter. Place the pot over medium heat and stir the mixture continuously until the butter is fully melted and the ingredients are well combined.
- Once the mixture begins to boil, stop stirring and allow it to boil for 4-5 minutes without stirring. Watch closely to prevent burning. The mixture should turn a golden color.
- After boiling, remove the pot from heat and carefully stir in 1/2 teaspoon of baking soda and 1 teaspoon of vanilla extract. Be cautious, as the mixture will bubble up when you add the baking soda.
- In a large mixing bowl, place the 10 cups of popped popcorn. Pour the caramel mixture over the popcorn, ensuring that all the popcorn is evenly coated. Use a spatula or wooden spoon to gently fold the popcorn and caramel together until well mixed.
- Once the popcorn is coated, spread it evenly onto a large baking sheet lined with parchment paper. Make sure to break up any large clumps to ensure even baking.
- Place the baking sheet in the preheated oven and bake for 30 minutes. Every 10 minutes, remove the sheet from the oven and stir the popcorn to ensure even cooking and caramelization.
- After 30 minutes, remove the caramel corn from the oven and let it cool completely on the baking sheet. As it cools, it will become crisp.
- Once cooled, break the caramel corn into pieces and store it in an airtight container. Enjoy your delicious Janice Grace Caramel Corn!
Tips
- • Use fresh, freshly popped popcorn for the best texture and flavor • Stir the caramel mixture consistently to prevent burning • Use a large baking sheet to ensure even caramelization • Allow the caramel corn to cool completely for maximum crunchiness • Store in an airtight container to maintain its crisp texture • For extra flavor, consider adding a pinch of sea salt or chopped nuts • Use a silicone spatula for easy mixing and cleanup • Watch the caramel closely during baking to prevent over-browning
Nutrition Facts
Calories: 337kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
