Making Caramel Corn (An Easy Nut-Free Recipe)

When I wrote that I was making Caramel Corn today on the Sarah’s Cucina Bella Facebook Fan Page, I didn’t expect the huge response that I got. Really, I didn’t. New voices chimed in to inquire about the recipe and share their experiences and likes … it was absolutely awesome.

So, I scraped plans to write about something else and instead decided to just share this recipe today. It’s adapted from a recipe a found on Tablespoon (where, in full disclosure, I write for the TBSPblog). I made some small changes, such as removing the nuts from the recipe and adding a little more salt … and it was fantastic.

It was also … and I fear that I say this too much … so incredibly easy. It’s so easy, and so much better than the store-bought stuff, that I will never buy it again. Seriously. Totally worth it.

Are you a caramel corn fan?

Yield: 6 servings

Nut-Free Caramel Corn

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Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 6 cups popped popcorn
• 3/4 cup firmly packed brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda

Instructions

1. Heat oven to 250°F. Spread popcorn on an aluminum foil-lined 15x10x1-inch baking pan.
2. In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn; toss until coated.
4. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.