This recipe of caramel corn is a recipe that my mom has always done in the fall ever since I was a young girl. 
People remember how yummy this caramel corn is and ask me about having some every year. Earlier this summer, a person was talking to me about how they came over and had my caramel corn and how she wanted to have some again this year. I truly don’t remember any of the occasion they were talking about–but they remembered the caramel corn!
I find that the caramel corn is very addictive for me, and I have to give some away so that I don’t eat it all! So every year I give some to my girls’s teachers. I shared yesterday how I recycle Pringles containers to put the caramel corn in.
This recipe really isn’t hard to make, and you probably already have the ingredients on hand! It just takes a little bit of time to cook.
Here is how you make Caramel Corn:
Pop 8 quarts of popcorn (I pop it in my hot air popper) and spread it in shallow pans.
Boil the other ingredients for 5 minutes. This will make the caramel mixture.
Pour the caramel mixture over the popcorn and stir it to get the caramel mixture evenly distributed on the popcorn.
Bake at 250° for 1 hour.
Caramel Corn
Ingredients
- Boil for 5 minutes:
- 2 cups brown sugar
- 2 sticks butter
- 1/2 cup white corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon burnt sugar flavoring*
- Remove from heat. Stir in 1/2 teaspoon baking soda.
- Pour all ingredients over 8 quarts popped popcorn.
- *If burnt sugar flavoring is not available, put 1 T. sugar (caramelized) into boiling mixture. (I don't even do this step at all, and the popcorn tastes great.)
Instructions
- Spread popcorn in shallow pans. (I split the popcorn between the two largest cookie sheets I have—pans similar in size to 18" x 12" or 17" x 11". I use cookie sheets that have 1" edges on them.)
- I then pour the caramel mixture over the popcorn and stir it in the pans using a metal spatula. Bake at 250° for 1 hour. Stir several times. (I stir about every 15 minutes—so 3 times total.)
- When it is done baking, stir so that the popcorn will not stick to the bottom of the pan.
- Cool. Store in a covered container. The popcorn will stay good a long time when stored in an airtight container. (Maybe a month? It's always eaten before that in our house!)
I won’t have any recipes to put on my blog either. 😉 I think any of my Tasty Tuesdays will be: “Here’s a link to my sister’s blog where she has better pictures.” LOL!
Ha!! I’ll take the extra traffic! I definitely can’t post about another country or homeschooling, so we’ll call it even!
I love caramel corn. I so wish I had the appetite to eat it! Bookmarking it for another day.
I so wish I didn’t have the appetite to eat it! I always have too much appetite! Thanks for bookmarking!
Oh, this looks good. And I love the whole layout of it! It looks beautiful. So you don’t use any “burnt sugar” flavoring or caramelized? My boys would love this I think. Thanks!
I do not. I don’t have the burnt sugar flavoring. I tried the carmelized sugar once, but ever since then I’ve just left out that step, and everyone loves it!
The caramelized deal gave me flash backs of when I tried to make a roux for gumbo, it was a very frustrating experience, ha! So I think I’ll make it without either of those too!
It will taste great!
That looks so good! I love caramel corn! I am always for trying a new recipe. I will be pinning this on recipes! Thanks!
Thanks for pinning! It’s one of our favorite recipes!
Oh I love me some caramel corn!! We’ve made this then drizzled dark chocolate across it. So delicous! Pinning.
Now that does sound yummy–and guaranteed to give a sugar high! Thanks for pinning!
I LOVE caramel corn. And this looks simple enough that even I could make it. Yum.
It’s not hard at all–and a lot yummier than the store boughten kind.
I LOVE caramel corn and we make it every year in December. It makes great gifts for the neighbours. It has lots of memories for me-I Grandma made it from her sister-in-law’s recipe, and I also remember my time living in Japan because you could order it at the cinema as well. Of course, there’s no law that says you can only have it once a year- well except maybe the law of fitting into your clothes 🙂
Ha! Fitting into your clothes is why I give most of it away. Is your recipe a lot different?
Oh wow! I love Caramel Corn! I’ll have to try this recipe out — sounds cheaper than buying it all the time 🙂
It’s cheaper and a ton better tasting! Try it–it’s not hard, I promise!
Yummy, this caramel corn looks great! (Stopping by from Favorite Friday LinkUp!)
Thanks for stopping by! We love the caramel corn–it’s all gone, so I’ll have to make more!
LOVE caramel corn! Thanks for linking up to Good Tastes Tuesday, this recipe is pinned to our Pinterest board! 🙂
Thank you! I love linking up there!
That looks delicious! I love the idea of putting them in old Pringle cans.
I’ve done it for the past few years, and it is so easy, cheap, and festive looking!