Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

The buttery version, from Betty Crocker's Best of Christmas

Ingredients Nutrition


  1. Heat oven to 200F.
  2. Divide popcorn between 2 ungreased rectangular pans, 13x9x2 inches.
  3. Heat brown sugar, butter, corn syrup and salt in a 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges.
  4. Cook 5 minutes, stirring occasionally; remove from heat.
  5. Stir in baking soda.
  6. Pour mixture over popcorn; stir until well coated.
  7. Bake 1 hour, stirring every 15 minutes.


Most Helpful

Yum. This caramel corn was buttery, crispy and did not burn. 200 for one hour seems to work. I did make 2 changes. I added a tablespoon of vanilla along with the baking soda and used 11 cups of popcorn.

Claire #3 December 24, 2002

Quick, easy and delicious! I like the fact that you don't need a candy thermometer. This is the quickest treat I've made this holiday season. Two regular bags of microwave popcorn, popped, works great for the amount of popcorn needed.

Grammabobbie December 21, 2008

Delicious. I also added 1 tbsp of vanilla. I halved the recipe and baked it for about 40-45 minutes at 200.

silver_angel139 April 30, 2006

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