Yes, Chef’s love to grill at home too. In fact, Cattleman’s own Executive Chef, Michael Keys, admits that on average, he grills at home, as often as 4 times a week! Even through...
Chef Michael Keys Talks Grilling
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
4
Ready In:
1 Hour
Prep Time:
15 minutes
Good For:
Snacking
Caramel Corn
Ingredients
4 quarts Popped Corn
1/2 cup Salted Butter
1 cup Light Brown Sugar
1/2 cup Clear Corn Syrup
1/2 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Salt
Step 1
Preheat your oven to 250 degrees F.
Step 2
Pop the corn, remove any un-popped kernels, then place the popcorn in a roasting pan (with a 2″ lip) which has been sprayed with non-stick vegetable spray.
Step 3
Place the popped corn into the oven to keep warm while you make your caramel sauce.
Step 4
In a medium size sauce pan over medium high heat, place the brown sugar, butter, corn syrup and salt. Bring this mixture to a boil and stir for about 5 minutes.
Step 5
Remove the mixture from the heat and stir in the vanilla and the baking soda. The baking soda is important because it will make the caramel lighter and crisper and easier to eat.
Step 6
Remove the popped corn from the oven and pour the hot sauce over the popped corn while stirring and folding it in to coat each popped kernel evenly.
Step 7
Place the coated popcorn in the oven and bake for an additional 45 minutes at 250 F stirring once every 15 minutes.
Step 8
Remove the baked caramel corn from the oven and turn out onto a foil sheet sprayed once again with non-stick vegetable spray.
Step 9
Allow to cool, then break apart into smaller clusters and store in an air-tight container.
Enjoy!
Step 1
Preheat your oven to 250 degrees F.
Step 2
Pop the corn, remove any un-popped kernels, then place the popcorn in a roasting pan (with a 2″ lip) which has been sprayed with non-stick vegetable spray.
Step 3
Place the popped corn into the oven to keep warm while you make your caramel sauce.
Step 4
In a medium size sauce pan over medium high heat, place the brown sugar, butter, corn syrup and salt. Bring this mixture to a boil and stir for about 5 minutes.
Step 5
Remove the mixture from the heat and stir in the vanilla and the baking soda. The baking soda is important because it will make the caramel lighter and crisper and easier to eat.
Step 6
Remove the popped corn from the oven and pour the hot sauce over the popped corn while stirring and folding it in to coat each popped kernel evenly.
Step 7
Place the coated popcorn in the oven and bake for an additional 45 minutes at 250 F stirring once every 15 minutes.
Step 8
Remove the baked caramel corn from the oven and turn out onto a foil sheet sprayed once again with non-stick vegetable spray.
Step 9
Allow to cool, then break apart into smaller clusters and store in an air-tight container.
Enjoy!
A Little Story About This Dish…
If you’re looking for a Caramel Corn recipe that satisfies all of your buttery, caramel cravings, you’ve found the right one.
This recipe is a classic, and feel free to toss in some salted peanuts for that Old Time ballpark flavor.
Key Ingredients:
