Caramel Corn IV

Caramel Corn IV

cottage country mommy 0

"This recipe is super simple to make, yet will make all the nibblers think that you spent long hours slaving over it."

Ingredients 45 m {{adjustedServings}} servings 300 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F(150 degrees C).
  2. In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
  3. Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
  4. Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.
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Reviews 129

  1. 153 Ratings


This recipe is very easy to make but also easy to mess up (in more ways than one). It takes 3 very large pans,(I used a 5qt. dutch oven, a large saucepan, and a roasting pan), a measuring cup,measuring spoon, a couple of spoons/spatulas to stir, and a very large container with lid to store it in. I had to use a steel wool pad to clean up my saucepan from the caramel sauce. So, be aware, there is quite a bit of clean up. Also, follow the recipe EXACTLY. I was distracted and messed up two batches. pretty badly. One -I let the popcorn sit out too long and it wasn't warm when "I tried to mix in the caramel sauce. Did not mix up at all. It just clumped up in wads of hard caramel;not coating the corn at all. Totally my fault, but it was not forgiving at all. Once I got it right, it was very good but I think I would've preferred a little MORE caramel coating. But, it is pretty cool to make fresh homemade caramel corn, so I will use this recipe again, I am sure. Maybe, for Christmas gifts next Christmas.


perfection! I doubled the sauce, turned the temp down to 275, and used airpoped corn. All in my nonstick turkey roasting pan- Voila! Perfection!My husband has been asking to find a recipe like this for years. His only request was to add peanuts to it. Yum! Will make this to add to my Christmas baskets this year!


I'm glad I read the reveiws before I made this: my first 2 batches tasted a little burned even though I stirred more often than the recipe suggests. Finally, on the 3rd batch, I turned the oven down to 275 or so and stirred the corn every 5 minutes; in addition, I only left the corn in the oven for a total of 15 minutes. It turned out perfectly! Now that I've had home-made caramel corn I can't stand the store bought stuff! ps: I have an electric oven (ugh!)- it might work differently in a gas one.