Caramel Corn

This post should come with a warning…flashing lights….sirens!

Let  me be clear, this isn’t healthy…. BUT I am a firm believer that food that soothes your soul HAS to have some kind of dietary benefit. It’s my world…I’m cozy in it :)

Now that I’ve warned you (PS it’s addictive and will wake you up at night)… I give you my Caramel Corn recipe!

FYI: I’m one of THOSE people that SOME people find obnoxious because I say CARE-UH-MEL not CAR-MUHL


1 cup butter or margarine

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 cup unpopped popcorn


Preheat oven to 250 degrees.

Pop the popcorn into a large and deep roasting pan. I still use my old-fashioned air popper and it works just as well today as it did 15 years ago.

In a heavy saucepan, melt the butter and add the brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring often.

When mixture begins to boil, lower the heat slightly and DO NOT stir for 5 minutes. If you need to, lower the heat a bit more so it doesn’t boil over.

After 5 minutes, remove from heat and stir in the baking soda and vanilla. The color will lighten and it will become almost foamy. This is normal I swear, although the thought of making you all mad baking scientist is slightly amusing at times :)

Pour the mixture evenly over the top of the popcorn. Quickly, using two wooden spoons, stir the popcorn to coat evenly. Don’t worry too much if it doesn’t perfectly coat all the pieces. You will continue to stir as it bakes and it ends up perfect every time!

Place the pan in the oven and bake for an hour, stirring every 15 minutes. Make sure you scrape along the bottom to mix in all the caramel.

At the end of an hour, remove the pan from the oven and dump the popcorn out onto a counter covered with waxed paper or freezer paper. You’ll need a rather large surface! Spread the corn out as much as possible, you don’t want big clumps.

Let the caramel corn set for at least an hour. Friends and family will love to receive tins of this stuff! My dad asks for it every year. I like to find some neat old tins at the thrift stores for packaging, it just gives it that wonderfully nostalgic feel.

For an extra tasty treat… Melt some nutella down in a double boiler and drizzle over the caramel corn.

Yes…that’s a cozy little fire that warms me up for “optimal caramel corn crunching” and YEP….that’s a little smudge of nutella on the outside of the bowl where my gooey fingers have told on me!

The nutella never gets “hard” really, but with nutella up to my elbows…I’m a happy girl!


Signing Off,

Modern Mrs. Cleaver

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4 Responses to Caramel Corn

  1. caramel corn… and nutella!?!?! done. i’m def. making these! i’m so excited! :)

  2. Heidi

    I always say that Carmel is a city in California!

  3. This is the same recipe that I have been using for many years, and like you, I use my old air popper and with out the oil or butter on the corn the caramel sticks so much better. I really don’t know how much corn I pop because I have this huge stainless steel bowl that I have used for years and know just how much popped corn to put in it so that it is completely covered with the caramel. I always pop my corn into a tall pan to avoid it flying all over and shake it really well to make the ‘old maids’ fall to the bottom and then using two hands take the corn out of the pan, leaving any unwanted or broken ones in the bottom. Never have I had a failure with this recipe and it makes great gifts for your family and friends.

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