Best Seller Caramel Corn

READY IN: 55mins
Recipe by Lennie

When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.

Top Review by kaurorac

This recipe is EXCELLENT! It was very easy and does it ever taste good! I made it twice, the first time forgetting about the baking soda and vanilla and it STILL turned out. The second time I didn't forget those two ingredients but also added a smidgen of salt. You gotta try this one!! Instead of the two minute marker, I measured with a candy thermometer to 250 and then dumped the caramel onto the popcorn. This is also easy to double - I used a turkey roasting pan in place of the jellyroll pan and turned my warm caramel corn onto a Silpat to cool.

Ingredients Nutrition


  1. When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
  2. Preheat oven to 275F; have ready a jelly roll pan.
  3. Place popped corn in a very large bowl.
  4. In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
  5. Remove from heat.
  6. Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
  7. Add baking soda and vanilla to sugar mixture and combine well.
  8. Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
  9. Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
  10. Let cool before eating.

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