State Fair Blue Ribbon Caramel Corn

"I used to make a different recipe but here in the Pacific Northwest we get too many rainy days and too many sticky failures so I thought I would adapt the recipe and bake at a higher temperature. It's really crispy. I bake at 275* for an hour on a clear day but the original recipe calls for baking at 250* for 45 minutes to one hour. This is the kind of popcorn you want to smuggle into the movie theater and not share with anyone."
photo by Brittani B. photo by Brittani B.
photo by Brittani B.
photo by Brittani B. photo by Brittani B.
photo by Secret Agent photo by Secret Agent
photo by Secret Agent photo by Secret Agent
Ready In:
1hr 30mins
2 gallons or so




  • Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*. Butter two sheet pans.
  • Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts. Increase heat to medium and constantly stir until the mix reaches a rolling boil. Boil 4 minutes and remove from heat. Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
  • Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel. Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes. Don't skip the stirring.
  • Cool on waxed paper to room temperature. Store in two zip lock gallon baggies.
  • Hope you love this!

Questions & Replies

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  1. I have been making this caramel corn for Christmas since the early seventy's putting it in gift baskets.Everyone says it is the best caramel corn they have had.It is so buttery and good.
  2. Didn't make enough popcorn and got really sticky. For first try it's not bad. Make more popcorn next time.
    • Review photo by Brittani B.
  3. I give you a blue ribbon . My kids went crazy for this


Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="" border="0" alt="Photobucket"> <img src="">
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