Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Can't Stop Eating It! Caramel Corn Recipe
    Lost? Site Map

    Can't Stop Eating It! Caramel Corn

    Can't Stop Eating It! Caramel Corn. Photo by Crafty Lady 13

    1/1 Photo of Can't Stop Eating It! Caramel Corn

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Sweet Diva's Note:

    Originally from Taste of Home, the only change I have made to this recipe is the name. It was originally named for a themed party and we don't always need a party to make it! We renamed it based on what everyone who tastes it always says....

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Place popcorn (6 qts. = about 24 cups) in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly.
    2. 2
      Boil for 5 minutes, stirring occasionally.
    3. 3
      Remove from the heat.
    4. 4
      Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated.
    5. 5
      Pour into two greased 13-in. x 9-in.x 2-in baking pans.
    6. 6
      Bake, uncovered, at 250 for 45 minutes,stirring every 15 minutes.
    7. 7
      Cool completely. (I find it easier to remove from the pan and break up when it is still SLIGHTLY warm.)
    8. 8
      Store in airtight container or plastic bags. Yield: about 5-1/2 quarts.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on November 09, 2012


      I have made this a several times now and it is always a hit. I haven't found 1 person who does not like it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2008


      You just can't beat homemade caramel corn. This was simpe to make and tasted yummy. I added some honey roasted peanuts. I will be making this often. Thanks for sharing a great recipe. Made for Aussie/NZ Swap April, 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Can't Stop Eating It! Caramel Corn

    Serving Size: 1 (1035 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 821.0
    Calories from Fat 315
    Total Fat 35.0 g
    Saturated Fat 21.4 g
    Cholesterol 88.7 mg
    Sodium 857.8 mg
    Total Carbohydrate 127.4 g
    Dietary Fiber 5.0 g
    Sugars 85.6 g
    Protein 4.9 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes