Monday, October 24, 2011

Baked Caramel Corn


  • 6 quarts of popped corn (or popped rice if corn is not tolerated) 
  • 1 cup  butter or margarine (2 sticks)
  • 2 cups firmly packed brown sugar 
  • ½ cut corn syrup if tolerated or (GF rice syrup if corn is not tolerated)
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 1teaspoon GF vanilla


  1. Melt butter, stir in sugar, corn syrup and salt. Bring to a boil stirring constantly. 
  2. Then boil without stirring for 5 minutes.
  3. Remove from heat, stir in soda and Vanilla.
  4. Gradually pour over popped corn mixing well. 
  5. Pour into 2 large shallow baking pans.
  6. Bake at 250 for 1 hr. Stirring well every 15 minutes.
  7. Remove from oven, cool completely.
  8.  Break apart and store in tightly covered Containers.

*Plastic lock/seal bags are very good

Source: Balbina Paul

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