Caramel Corn

Our most addictive recipe. A carnival favorite made even better without the high fructose corn syrup. This is a great recipe to bring to family get-togethers, school bake sales or for your next movie night!

Caramel CornIngredients: Instructions:


Line a baking sheet with parchment paper. Preheat the oven to 250 degrees.


Pop the popcorn: Coat the bottom of a large pot with 2 tablespoons of Organic Arbosano Extra Virgin Olive Oil and heat over high heat, place 3 corn kernels in the pot to test the oil. Once the test kernels pop, add the rest of the kernels. Cover the pot with a lid and shake regularly over the heat until all the corn is popped. Pour cooked popcorn onto the prepared baking sheet.


Prepare the caramel: In a small pot, combine the brown sugar, maple syrup, olive oil and salt, stirring until smooth. Bring the mixture to a boil over medium heat, while continuously stirring. Once the mixture is boiling, stop stirring and let it boil for 5 minutes. Now mix in the baking soda and vanilla extract, the caramel will start to bubble and form a glossy caramel.


Pour the caramel over the popcorn, stirring with a silicon spatula to evenly coat the popcorn.


Bake in preheated oven for 40 minutes. Stirring every 10 minutes to prevent sticking.


Remove from oven and let cool on a cooling rack. Once cool break up the larger pieces of the popcorn and store in a tightly covered bowl.



Category: Dessert
Cuisine: American
Prep Time: 0 minutes
Cook Time: 60 minutes
Total Time: 60 minutes
Topics: Organic Abosano Extra Virgin Olive Oil

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