Happy Friday everyone! Ok…so I missed last Friday and didn’t post a Friday Favorite. Oops. We were so busy getting the nooks and crannies taking care of for our online consignment and thrift store that time just got away from me. It’s just as much work to have an online store/local consignment store as it is actually have a physical store front. So needless to say, it’s been a very busy week. I’m looking forward to ending the week with our family night.
Now for today’s Friday Family Favorites recipe, I MUST WARN YOU, if you think you’ll be satisfied after just one taste, think again. think again. You cannot just have one taste of it. Be prepared to eat the whole batch. It’s truly sinful I know. But it’s so good. I’ve been making this Oven Baked Caramel Corn recipe for a while now and it was a bit hit at the Great American Bake Sales I did a few years ago. It’s great for Halloween or around Christmas time for parties or as gifts. It’s also great with some chocolate drizzled over it.
Oven Baked Caramel Corn
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 250 degrees.
- Pop popcorn and spread on two shallow sheet pans or 9- x13 casserole dishes work for me. Place in oven to keep warm and crisp.
- Melt butter in a 2-quart heavy saucepan on medium heat. Once butter starts to melt, add the brown sugar and salt, stirring until sugar dissolves. Add the corn syrup. Continue to boil to the firm ball stage (248°), about 5 minutes. (I like to add the ingredients in stages.)
- Remove from heat and stir in baking soda. Syrup will start to foam. That’s okay, it’s suppose to.
- Carefully take popped corn from oven and pour hot caramel mixture over it, in a fine stream. Stir to mix well. Return to oven for 45 minutes, stirring and scraping up caramel from pan bottom every 15 minutes.
- Cool and serve or store in an airtight container for up to a week.
I think this is pretty much the standard recipe for Oven Baked Caramel Corn. It’s pretty easy. I like to use unsalted butter because with too much salt it can taste too salty. Another trick I like to do is when I’m popping the popcorn, I pop it in a strainer bowl so I can shake the seeds to the bottom when transferring the popcorn to the sheet pan or casserole dish. No one likes to bite into a seed. It can break your teeth.