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Caramel Corn


  • 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.)


  1. 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.)
  2. 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.)
  3. When it is done baking, stir so that the popcorn will not stick to the bottom of the pan.
  4. 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!)