Quick and Easy Carmel Corn! {Recipe}

This one is favorite in the Lowmaster household! Nothing welcomes Fall back like Carmel Corn. This recipe is quick and easy and taste really good. My daughter can hardly container herself to waiting while it bakes. I have to say it’s hard to stop eating it all up in once sitting! I guarantee you’ll probably keep making this over and over again once you start!

  • 1 cup unsalted butter
  • 2 cups  brown sugar
  • 1 teaspoon sea salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 tsp vanilla
  • 2-3 tablespoons of coconut oil
  • 1 cup  of peanuts (optional)

Directions

Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda, 1 tablespoon of coconut oil and a the vanilla. Stir well. Note that when popping your popcorn, be sure to use a tablespoon each batch of coconut oil.  I made two batches in my popper. When your caramel mixture is done, pour over 8 quarts popped corn. Stir to coat well. Bake in large  pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.