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Caramel Popcorn

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Vanilla Caramel Corn Recipe
Photo by: Taste of Home
100% would make again

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This recipe gives a sweet and tasty twist to microwave popcorn. When I first tried it at a party, I couldn't stop eating it!—Janel Andrews, Jerome, Idaho
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Would you make this recipe again? Yes No Write a review 28 ServingsPrep: 30 min. Bake: 40 min. + coolingIngredients
3 packages (3.3 ounces each) butter-flavored microwave popcorn
1-1/3 cups packed brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 cup butter, cubed
1 teaspoon Spice Island® Pure Vanilla Extract
Directions
Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels.
In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil.
Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 7 quarts.


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Ingredients

  • Vanilla Caramel Corn Recipe
  • 1-1/3 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 2/3 cup sweetened condensed milk
  • 1/2 cup butter, cubed
  • 1 teaspoon Pure Vanilla Extract

Details

Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Directions:
Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels.
In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil.
Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 7 quarts.

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