Kitchen Goddess
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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 12/22/10 to Kitchen Goddess

Caramel Corn

Does the world need another caramel corn recipe? Probably not, but this is easy and turns out amazing every time I make it. This time of year caramel corn replaces our regular popcorn as we watch all those holiday favorites on DVD bundled in our blankets, as the rain comes down outside.

Caramel Corn


Caramel Corn


8 cups popped popcorn

Mixed nuts or peanuts (optional)

3/4 cup packed light brown sugar

6 Tablespoons butter

3 Tablespoons light corn syrup

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon vanilla


In a heavy bottomed medium size (or slightly larger) saucepan, cook sugar, butter, corn syrup and salt over medium heat stirring until it boils. Then cook without stirring for 5 minutes (reduce heat a little if it starts to boil over or looks like it might burn).

Remove from heat and add baking soda and vanilla. Quickly and carefully stir and pour over popcorn (and nuts) in roasting pan. Quickly stir to coat (it will be a little spotty but it covers more evenly after baking).

Bake in a 300 degree oven for 15 minutes (or a little less), remove from oven and stir to coat evenly. Place back in the oven for another 5 or 10 minutes. Remove from oven, stir again then carefully dump onto two cookie sheets, breaking up the larger clumps with a wooden spoon. Allow to cool completely before storing in tightly sealed containers.


Iveenia Iveenia 5 years 23 weeks
oh yes - i so totally agree with you - :HUG: TJ for that recipe which i hv been searching FOR YEARS (no kidding) :HEART:
fuzzles fuzzles 5 years 23 weeks
Echoing Lauren! There is just no such thing as too much caramel corn!
lauren lauren 5 years 23 weeks
I would say there is never enough caramel corn in the world! So thanks for sharing your recipe, it sounds like a perfect evening! Happy Holidays!