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Caramel Corn

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  • Author: Kelsey Hilts {Itsy Bitsy Foodies}
  • Total Time: 1 hour 30 minutes
  • Yield: 6 quarts 1x


Simply boil the caramel ingredients, toss the popped popcorn in the caramel, and bake the caramel corn to golden, crispy perfection.


  • 1 cup (229g) butter
  • 2 cups (402g) brown sugar
  • 1/2 cup (175g) light corn syrup
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) baking soda
  • 1 tsp (5mL)vanilla
  • 6 quarts popped corn


  1. Pop the corn and set it aside in a large mixing bowl.
  2. Bring the butter, brown sugar, corn syrup and salt to a boil, stirring it constantly.
  3. Once it starts to boil, turn the heat to low and allow the mixture to boil for 5 minutes without stirring it.
  4. Remove it from the heat and stir in the baking soda and the vanilla.
  5. Stir it well.
  6. Pour it over the popped corn and toss to coat.
  7. Dump the coated caramel corn into an aluminum turkey roasting pan and mix it more if needed to evenly coat the pop corn.
  8. Bake at 250 degrees for one hour, stirring it every 15 minutes.
  9. Remove the caramel corn from the oven and let it cool.
  10. Break it up if desired and store it in a tightly-covered container.
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
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