Prep 15 mins
Cook 1 hr
The sweetness of caramel and the butter flavour from the popcorn. Who knew they would make such a wonderful flavour combo!? Perfect for a party or just a snack. It will leave you wanting more!
- 2 (96 g) bags popped popcorn (14 cups popped)
- 2 cups packed brown sugar or 2 cups white sugar
- 1⁄2 cup light corn syrup (or regular)
- 1⁄2-2⁄3 cup butter or 1⁄2-2⁄3 cup margarine
- 1⁄2-1 teaspoon salt
- chopped nuts (optional) or peanuts, work well (optional)
- Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
- When it's all mixed together put into a pot or saucepan and bring to a boil.
- Stop stirring and let it bubble for 5-8 minutes.
- While it's boiling pop the popcorn.
- Pour popcorn into a large bowl* (Remove kernels)*.
- Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
- Take the coated popcorn and put on an ungreased baking sheet.
- I suggest to put tinfoil down to make clean up easier!
- Put on middle rack in the oven and cook at 250°F for 45 minutes.
- Let cool and put in a bowl and enjoy!
- *For more of a buttery taste use white sugar*.
This is awesome caramel corn! I doubled the recipe and used 3 cups of white sugar and 1 cup of brown sugar. I don't like Cracker Jacks b/c it tastes burnt to me. This recipe (using the sugars combo I used) tastes just like caramel, a bit more flavor than toffee. Next time I won't double the recipe b/c it makes it too hard to stir the caramel into the corn to get it all even. I stirred the corn every 20 minutes. I also added the peanuts to the syrup mixture before pouring over the corn. If I don't do it that way the peanuts just fall to the bottom of the bowl/bag. Much better adding them to the syrup.The syrup took 5 minutes for me, so be sure to test at 5 minutes. I tested mine the old-fashioned way, using ice water and droping some syrup into the ice water to see if it reached the hard boil stage (300 degrees). I also air popped my corn. Thanks so much for posting. I love this recipe. I lost my favorite years ago and have used a lot of recipes since that were too bitter. This is perfect!