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Velma’s Caramel Corn

Course Snack
Cuisine American
Keyword baked caramel popcorn, caramel corn recipe, caramel popcorn with pecans, homemade popcorn treat
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
A baked caramel popcorn with toasted pecans, coated in a brown sugar and butter caramel and broken into crunchy clusters. Good for snacking, holiday tins and small gifts.

Ingredients

  • 1 cup brown sugar
  • 1/4 cup white corn syrup
  • 1/2 cup butter
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup popcorn kernels popped
  • 1 cup toasted chopped pecans

Directions

  • Heat the oven to 250°F.
  • Pop the kernels and put them in a large bowl with the toasted pecans.
  • In a heavy saucepan, put the brown sugar, corn syrup, butter, cream of tartar, and salt. Melt over medium heat, bring to a boil, and boil for 5 minutes.
  • Take it off the heat and quickly stir in the baking soda.
  • Pour the caramel over the popcorn and pecans and stir to coat. Spread in a baking pan and bake for 30 minutes, stirring now and then.
  • Move to buttered cookie sheets and let cool completely before breaking into clusters.

Notes

Prep 15 minutes, cook 30 minutes. Fully cooled, airtight in a cool, dry place up to about one week.

Nutrition

Serving: 79g | Calories: 378kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 8.2g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 158mg | Fiber: 3.1g | Sugar: 35g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; white corn syrup counted as light corn syrup. Brands and portions vary, so use it only as an approximation.