Recipe: Candied Caramel Corn Recipe Activity #032017: Candied Caramel Corn Recipe

Candied Caramel Prep Time Cook Time Skill Level Servings Corn Recipe 20 min. 1 hr. Easy 5

Candied caramel corn is a fun snack to bring into your class or to make at home—and it’s surprisingly easy to prepare. Be careful making this with small children: it does involve a lot of stove work and very hot liquids, but with delicious results.

• 2 bags microwave popcorn (this works better with salted What You Need but unbuttered, or only lightly buttered, popcorn) • Large bowl • 2 sheet pans • 1 stick of butter • Parchment paper • 1 cup packed brown sugar • Large pot • Rubber spatula • ¼ cup light corn syrup • ½ teaspoon salt • 1 teaspoon vanilla • ½ teaspoon baking soda

1. Pop the popcorn and place in a large bowl to cool. Remove all un-popped kernels!

2. Line two large sheet pans with parchment paper and set aside. Preheat oven to 200°F.

3. In a large pot, melt the butter on medium heat until just melted.

4. Add brown sugar, corn syrup, salt, and vanilla, stirring continuously until the mixture starts to boil.

5. Cook for 5 minutes. No stirring!

6. Take off the heat and add the baking soda (it should froth up). Stir well.

7. Slowly add the caramel to the popcorn (making sure you first removed all the unpopped kernels). Stir with your spatula after every addition to make sure all the popcorn gets evenly coated. Turn out onto parchment-paper-lined pans and spread evenly.

8. Bake in the oven at 200°F for 1 hour.

9. Wait for the candied caramel corn to cool, then eat it up or store in an airtight container.

Dairy allergy? Replace the stick of butter with coconut milk or dairy-free margarine. Be sure to select a variety of popcorn that doesn’t contain dairy.

Scholastic Reading Club