Spicy Caramel Corn

BabyK's Caramel Corn

BabyK’s Caramel Corn


Spicy Caramel Corn
Print Recipe
Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!
Servings
4 gallons
Servings
4 gallons
Spicy Caramel Corn
Print Recipe
Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!
Servings
4 gallons
Servings
4 gallons
Ingredients
Servings: gallons
Recipe Notes
  1.  Butter the interior of 2 large roasting pans.
  2.  Preheat oven to 250°.
  3.  Pop pocorn on the stove top to fill both roasting pans.  Pick out any unpinned kernels.  Sprinkle with salt and add to roasting pans until full.
  4.  Once the pans are full, then begin the caramel sauce.
  5.  In a large heave bottomed pot, melt the butter over medium heat, add the brown sugar, corn syrup, sea salt, red pepper flakes, and cayenne.  Stir until mixture comes to a boil.
  6.  Once it reaches a boil, leave it on the heat, but stop stirring and let it cook and boil for 4 minutes.
  7.  After 4 minutes, remove from heat and pour over the 2 roasting pans full of popcorn.  Sprinkle with sea salt and red pepper flakes.
  8.  Bake in oven for one hour, stirring every 15 minutes to coat all the popcorn with the caramel. Add sprinkles of sea salt and red pepper flakes each time.
  9.  Remove from oven and stir every few minutes until caramel corn cools.
  10.  Store in an airtight container or ziplock bag for up to 3 weeks....but it won't last that long.
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