Ballpark Caramel Corn

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.


Ballpark Caramel Corn

Ballpark Caramel Corn
1/2 cup popcorn kernels
2 tbsp. canola oil
1¼ cups Spanish peanuts
6 tbsp. butter
1¼ cups packed dark brown sugar
1/4 cup dark corn syrup
2 tbsp. molasses
1 tsp. vanilla extract

Prep: 15 minutes, Cook: about 1 hour, 15 minutes, Serves: 8

1. Preheat oven to 250°F and line a large baking sheet with parchment paper. Cook popcorn in oil in a large saucepan according to package directions. Transfer to a very large bowl and remove any unpopped kernels. Stir in peanuts.

2. Melt butter in a large saucepan. Stir in remaining ingredients and cook until mixture reaches 250°F on a candy thermometer, stirring occasionally.*

3. Pour mixture over popcorn and peanuts and stir until evenly coated. Spread on baking sheet and bake for 1 hour. Let cool completely, then break into pieces and store in an airtight container.

*Use caution when cooking the hot sugar mixture to avoid burns.

Nutritional Information:
441 calories, 8 g protein, 24 g total fat (8 g sat.), 54 g carbohydrate, 4 g fiber, 42 g sugar, 23 mg cholesterol, 21 mg sodium, 12 points


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I made some it's yum yum

Comment Number: 6718