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Caramel Corn

For years I've taken this snack to our church retreat in two containers—one for each night—so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. —Nancy Breen, Canastota, New York
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    12 quarts


  • 12 quarts plain popped popcorn
  • 1 pound peanuts
  • 2 cups butter, cubed
  • 2 pounds brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup molasses


  • Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes.
  • Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes.
  • Remove from oven and break apart while warm. Cool completely. Store in airtight containers.
Nutrition Facts
1 cup: 267 calories, 15g fat (6g saturated fat), 20mg cholesterol, 189mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 3g protein.

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