Save on Pinterest

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


  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
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.