Caramel Corn

Caramel Popcorn

This is the best stuff. I ate some stale the other day, and it was still good. Can’t-stop-eating good…

I’d never made caramel corn before and had no idea it was so easy. Here’s what you do:

Caramel Corn
Caramel Corn
Author: Amélie Walker-Yung
  • 1 gallon popped popcorn
  • 1 cup brown sugar
  • 1 stick butter
  • 1⁄4 cup light corn syrup*
  • 1/2 teaspoon vanilla
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  1. Preheat oven to 250°F
  2. Place popped popcorn on large, greased cookie sheet(s).
  3. Bring brown sugar, butter and syrup to a boil, and boil for 3-5 minutes.
  4. Remove from heat and mix in vanilla, baking soda and salt.
  5. Pour over prepared popcorn and mix/toss to coat evenly.
  6. Bake for 1 hour, stirring every 20 minutes.
  7. Let cool, then break apart.
  8. Store in airtight container or bags.
*such as Karo – or use maple or other syrup, depending on desired flavor

I made this for my Spiked Caramel Popcorn Cupcakes, and the extra I put in a cup next to the cupcake stand was the first to go.

caramel popcorn cupcakes

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