Cook up some Christmas caramel corn

Ashley Hunt

You might want to make more than one of this tasty batch of green-and red-colored caramel corn, because once you start, you won’t want to stop.


3 bags buttered and salted popcorn, popped (remove unpopped kernels)

3/4 cup butter

1 1/2 cups brown sugar

3/8 cup light corn syrup

3/8 teaspoons baking soda

1 teaspoon vanilla extract

Red and green food coloring

Three 9-by-13-inch pans

Preheat the oven to 250 F.

In a medium saucepan, melt the butter, brown sugar and corn syrup. Bring the mixture to a boil; stir frequently. Boil the mixture over a low heat setting for approximately five minutes. Remove the mixture from the heat.

Add the baking soda and vanilla to create a caramel mixture.

Coat the 9-by-13-inch pans with cooking spray and pour one full bag of popcorn into one pan. Pour the other two bags in the remaining pans. Next, pour approximately 1/3 of the caramel over one pan of popcorn. Toss to coat.

Pour half of remaining caramel mixture in a medium bowl and add red food coloring. Stir and continue adding red coloring until you reach the desired shade of red. Immediately pour over the second pan of popcorn. Toss to coat.

Add green food coloring to the remaining caramel until you reach desired shade of green. Immediately pour over the third pan of popcorn. Toss to coat.

Bake for 45 minutes, rotating the pans and stirring each pan with a spatula coated with cooking spray every 15 minutes. Cool completely before serving.