Easy Caramel Corn

I love caramel – caramel rolls, caramel French toast, caramel bars. Caramel tastes good on almost everything! I make caramel corn often and usually make my own caramel sauce, but the other day I was asked if I used Creamy Caramel Sauce to make my caramel corn, and my mental light bulb went off. Why not try it?

If you’re in a rush and need a fast party item or just have the hungries yourself, try this fast, easy recipe for caramel corn. Creamy Caramel Sauce is a staple in my kitchen, so I don’t know why I didn’t think of this sooner.

Easy Caramel Corn

Ingredients

• 10 cups air-popped popcorn
• 1 jar Creamy Caramel Sauce
• ½ tsp. baking soda
• 1 Tbsp. butter

Directions

Preheat oven to 250 degrees. Melt butter in a saucepan; add Creamy Caramel Sauce and heat over medium heat, stirring constantly, until the caramel sauce starts to bubble. Remove from heat and add baking soda. When sauce is completely combined, pour over popcorn in a large roasting pan and stir until popcorn is evenly coated. Bake for 10 minutes; remove from oven and stir. Repeat baking and stirring two more times until popcorn has baked a total of 30 minutes. Pour caramel corn onto parchment paper to cool; store in an airtight container.

Easy Caramel Corn

Testing Notes

• I like to use air-popped popcorn because it’s drier than popcorn that has added oil or butter, and it makes a nice crunchy caramel corn that doesn’t stick to your teeth. You could use microwave popcorn instead.
• Let the popcorn cool completely before eating it (and good luck with that – I usually can’t resist).
• The color of the sauce will completely change to a light caramel color when you add the baking soda.

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