Caramel Corn

READY IN: 1hr 15mins
Recipe by Mimi in Maine

This is the very best crunch and munch I've had. Wonderful flavor. Try it, you'll like it. Nuts may be added if you like, but I like just the caramel corn. Yummy!

Top Review by Garden Gate Kate

I made refreshments for my Vacation Bible School puppet show rehearsal, and this is one of the treats that I brought. Fortunately, my kitchen skills are better than my puppeteering ability, lol. Everyone raved about the Caramel Corn, and there wasn't one sweet flake leftover. If you're a weakling like me, I recommend not making this when home alone. I had difficulty tossing the popcorn with the stiff caramel coating and needed assistance from my mom. To make 12 cups of popcorn the old-fashioned way, add 1/2 cup popcorn kernels in one layer and 1/4 cup oil to a 4-quart pot. Covered and cooked over medium-high heat until 1 kernel pops. Then, remove from heat and let stand for 1 minute. Return to heat, shaking pan occasionally, until popcorn stops popping. Transfer to bowl and sprinkled with salt. Adding 1 1/2 cup of whole almonds and 1 1/2 cups of whole pecans made it taste like Poppycock but even better. I love Poppycock but only get it at Christmas because it's expensive. This is so affordable to make that I can have it all year round. The batch that I made for myself lasted for four months in a gallon-size Ziplock bag without going stale or rancid (it probably would have stayed fresh even longer but I ate it all). The sugar and corn syrup act as a preservative as long as all sides of the popcorn are coated with caramel. Also, I used organic popcorn and corn syrup to avoid genetically modified ingredients. Thank you, Mimi, for a deliciously addictive recipe!

Ingredients Nutrition

Directions

  1. Pop popcorn till you have 15 cups and place in a very large bowl.
  2. In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
  3. Remove from heat.
  4. Stir in the baking soda.
  5. Pour over the popped popcorn and stir till well coated.
  6. Put on large ungreased cookie sheet or two 9x13-inch pans.
  7. Bake at 200°F for 1 hour stirring every 15 minutes.
  8. NOTE: If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.

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