Wednesday, May 29, 2024
HomeRECIPESCaramel Corn

Caramel Corn

  • Oh God, this was the best! I took the advice of the others and sprinkled a roasting tray, left the popcorn in the oven while the sauce was being prepared. I also sprayed my spatula so nothing would stick. I sprayed it and stirred it. I helped someone mix the popcorn while I sprayed it. I cooked it for 45 minutes and stirred it every 10 minutes. I put it on parchment paper and it was delicious. It was gone! Very easy, it just takes time because of the stirring but it is so easy for anyone to make it and look like a professional! I’ll try adding peanuts and chocolate drizzle next time.
  • Delicious corn. I used to make Amish caramel corn from this place, until I ran out of light corn syrup. This recipe used dark corn syrup, so I tried it, and it was great. I made a generous 1/3 cup of corn, and it was great. The liquid foams up a little bit in the oven, which really helps cover the popcorn. Also, the dark corn syrup doesn’t have the high fructose syrup that light corn syrup has.


12 C of popcorn (about 1/2 C of grain)
1 C brown sugar
1/4 C of white Karo syrup
1/2 t of salt
1 stick of real butter
1/2 t of baking soda
1 t of vanilla


Make popcorn and put it in a very large bowl; set it aside. Place the brown sugar, Karo syrup, salt and butter in a pan. Heat over medium heat until the butter has melted and the mixture is nice and bubbly.
Remove the caramel from the heat and add baking soda and vanilla, everything will become frothy and bubbly.
Pour the mixture over the popcorn and stir well until all the popcorn is covered.
At this point you can leave it as it is for good chewy candy corn or you can bake it to make it crunchy. For the caramel crunch, bake in a greased cookie sheet at 225 degrees for one hour, stirring every 15 minutes, or until it reaches the desired crunchiness level.
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