Presenter:  Kelly

Introduction:

Many moons ago, I was given this Caramel Corn recipe by a friend at work.  His sister had made it for him, and he brought it into the office to share.  I was instantly in love, as were all of my office mates.  Usually, we refer to this as crack corn because of its addictive appeal!  You’ll see!

The original recipe did not have the cinnamon or vanilla, but I think those ingredients add something special to this already amazing caramel corn.  Sometimes I also toss peanuts into the mix for a mock Cracker Jack recipe.  Pecans or walnuts would also be delicious!

Resources:

Procurements:

  • 1 3.2 oz. bag of microwave popcorn – popped
  • 1 c. brown sugar
  • 1 stick of butter
  • 1/4 c. light corn syrup
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/2 t. vanilla extract
  • 1/2 t. baking soda
  • Cooking spray

dsc_0316

Operating Procedures:

Preheat the oven to 200 degrees.  Place your popped popcorn into a large mixing bowl and set aside.  Next you will want to begin to make the caramel sauce.  On the stovetop on medium heat, heat the sauce pan with the butter, sugar, corn syrup, and salt and stir until melted together.  Boil these ingredients for 5 minutes, stirring only as needed, to allow sugar to caramelize. 

dsc_0318

After about 5 minutes, remove from the heat and add the vanilla and cinnamon.  Once combined, stir in the baking soda until incorporated and then drizzle the caramel sauce over the popcorn.  Mix well.   

dsc_0322

Lay the popcorn out onto the greased baking sheet and bake for 30 minutes to dry out the caramel corn.  You will want to stir the popcorn every 10-15 minutes while baking. 

dsc_0327

Remove from the oven, and scoop the popcorn onto a wire cooling rack or parchment paper to cool.   

dsc_0331

Proposals:

This Cinnamon Vanilla Caramel Corn makes great holiday gifts!  I like to put it into Ziploc bags before inserting into brown paper bags tied up with strings! 

Closing Remarks:

This recipe easily doubles.  Just lay out on 2 cookie sheets when baking in the oven. 

 dsc_0342

 

Cinnamon Vanilla Caramel Corn
Microwave popcorn coated in freshly made caramel sauce and baked until hardened.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 3.2 oz bag of microwave popcorn - popped
  2. 1 c. brown sugar
  3. 1 stick of butter
  4. 1/4 c. light corn syrup
  5. 1/2 t. salt
  6. 1/2 t. cinnamon
  7. 1/2 t. vanilla extract
  8. 1/2 t. baking soda
  9. Cooking spray
Instructions
  1. Preheat the oven to 200 degrees. Place your popped popcorn into a large mixing bowl and set aside.
  2. On the stovetop on medium heat, heat the sauce pan with the butter, sugar, corn syrup, and salt. Stir until melted together, and then boil the ingredients for 5 minutes, stirring only as needed. After 5 minutes, remove from the heat and add the vanilla and cinnamon. Once combined, stir in the baking soda until incorporated and then drizzle the caramel sauce over the popcorn. Mix well.
  3. Lay the popcorn out onto the greased baking sheet and cook for 30 minutes to dry out the caramel corn. Stir every 10-15 minutes.
  4. Remove from the oven, and scoop the popcorn onto a wire cooling rack or parchment paper to cool.
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail