Caramel Corn

Hello, friends! We’re talking caramel corn on the blog today! Let’s just be real. It’s not certainly not Whole 30 or clean eating, but it sure is tasty! I’m all for healthy and becoming more aware of the things we put in our bodies, but I also believe balance is a great thing. A super difficult thing, (especially when there’s a giant vat of delicious caramel corn sitting in front of you) but an important thing nonetheless. Eat the carrots, friends, but lets eat the caramel corn some, too!

It’s fall which means the start of baking, holiday gatherings, and all the seasonal activities! Caramel corn is a perfect recipe for all your seasonal snacking and desserts! It’s one of those foods that evokes memories of childhood for me. My mom used to make this for us growing up. And I will forever think of sitting by our fireplace playing rummy, lazy Sunday afternoons with the house smelling of caramel corn, and treat bags. It was one of my absolute favorite snacks to bring to school parties and special activities. I actually had a teacher love it so much, she would request it during snack sign ups!

Pro mama tips:

I love that this treat can be placed in a bowl and munched on at a party for the masses or easily divided up into single servings as an individual treat. Another amazing thing about this recipe: it’s freezable! If you haven’t guessed it by now, I love a freezer recipe. It allows you to make food on your own time, and then pull it out anytime. If you have the freezer space, I highly suggest doubling or tripling the batch so that you can have a ready made treat all season long.

The prep:

The recipe is simple. First, preheat oven to 250. Pop and salt popcorn. Bring butter, brown sugar, Karo Syrup, cream of tarter, and baking soda to a boil on the stove stirring frequently. Next pour mixture over popcorn. Stir to evenly distribute caramel over the popcorn. Bake for 1 1/2 hours stirring every 15 minutes.

Print

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The Best Caramel Corn

Ingredients

• 16 Cups Popped, Salted Popcorn
• 2 Sticks Butter
• 2 Cups Brown Sugar
• 1/2 Cup Karo Syrup
• 1/2 tsp Baking Soda
• 1/2 tsp Cream of Tarter

Instructions

1. Preheat oven to 250.
2. Pop and salt popcorn.
3. Bring butter, brown sugar, Karo Syrup, baking soda, and cream of tarter to a boil stirring frequently.
4. Pour mixture over popcorn.
5. Stir to evenly distribute mixture over all the popcorn.
6. Bake for 1 1/2 hours stirring every 15 minutes.
7. Store in air tight container or individual treat bags.

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Serve and enjoy!!

Like This?

Try Caramel Cashew Crunch

Looking for more seasonal recipes?

Instant Pot applesauce is another freezable treat!

Want more party food?

Try this cranberry jalapeno salsa dip,  five minute salsa, banana pepper salsa, or peach caprese salad

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