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Courtside Caramel Corn

My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    about 5-1/2 quarts

Ingredients

  • 6 quarts popped popcorn
  • 2 cups packed brown sugar
  • 1 cup butter, cubed
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Directions

  • Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
  • Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.
  • Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts
1 cup: 230 calories, 12g fat (6g saturated fat), 22mg cholesterol, 343mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 1g protein.
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Reviews

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Average Rating:
  • Ray
    Feb 1, 2020

    I love this Carmel corn. I make it at Christmas and give all my tenets a big bag. They all like it. I’m in the waiting time now for a batch to come out of the oven

  • Janet
    Nov 6, 2019

    Great flavor not too hard to make just remember to take caution with boiling sugar! Num num. I make two batches and put nuts in one!

  • chris
    Jul 22, 2019

    WOW! I was always a little hesitant to make caramel corn, thought it would be work intensive and too complicated. I saw this recipe and thought this doesn't look too bad. Easy to make, takes a little time but well worth it. Best caramel corn I have ever tasted. Followed directions exactly. Try it, you won't be sorry.

  • Becky
    Oct 18, 2018

    We have been making this recipe for years for a 4H bake sale. It always sells well, and has become a favorite at the sale. We always have to make extra because the people at home tend to gobble a lot of it down before it ever makes it to the sale! Great recipe.

  • ebramkamp
    Dec 19, 2017

    This is the best caramel corn. As stated-store in air tight containers but it won't last long. It's easy to make, delicious to eat and not sticky like some caramel corns can be. For Christmas I added 1 cup cocktail peanuts and 1 cup unsalted cashews. I poured the nuts on top of the popcorn then poured the caramel sauce over everything. I baked as usual. When the corn was completely cool I melted 1 T shortening with 1 cup mixed milk chocolate and semi sweet chocolate chips. I let it cool completely then put it in air tight metal tins to gift neighbors. It's addicting.

  • greatwithoutgluten
    Dec 31, 2016

    Awesome! I will definitely be making this again. So good!

  • volson
    Mar 18, 2016

    This is almost identical to the recipe I use, but I use puff corn - no hulls! We call it "crack corn" - can't stop once you start!! Delicious!!!

  • Queenlalisa
    Feb 10, 2016

    We loved this crunchy popcorn! Double the recipe, it goes fast.

  • quilter_Cheryl
    Jan 2, 2016

    Excellent recipe for caramel corn! After trying this recipe, I've thrown away my old one. Great flavor, texture and caramel coverage of the corn. I also used 3/4 tsp. soda like another reviewer noted, and it turned out very well.

  • teris9
    Sep 27, 2014

    Easy, relatively fast, and a hit with caramel-popcorn lovers---what more could you want in a caramel corn recipe? I added an extra 1/4 teaspoon of baking soda (after reading reviews for Paula Deen's nearly identical recipe) this time around, but the recipe's been great each of the 5+ times I've made it.