Caramel Corn

Stupid Good Caramel Corn

This caramel corn is seriously to die for. Poppy Cock and Cracker Jack ain't got nothing on this. Store in airtight container to keep it crisp and fresh tasting. As if it will be around that long. My parent’s copy said this recipe made six servings.  As good as this stuff is, it’s barely enough for two.

Recipe courtesy:    Keith & Laura Hancock

Featured image from  Andrea Nguyen on Flickr.

Featured image from Andrea Nguyen on Flickr.


  • ½ c butter (1 stick)
  • 1 c packed light brown sugar
  • ½ c corn syrup
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp vanilla
  • ½ c popcorn kernels (3 qts popped)


Warm a large heavy-bottomed pot with just enough vegetable oil (canola recommended) to cover the bottom.  Place over high heat.  Put a single kernel in the pot.  When that kernel pops, pour the ½ c kernels into the pot and cover.  Over high heat, shake the pot continuously until the popping slows.  Remove from heat immediately.  

In 1.5-quart saucepan melt the butter and stir in brown sugar, corn syrup, and salt. Bring mix to a boil; stir constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla.

Preheat oven to 300 °F. In a large bowl, gradually pour the hot syrup over the popped corn; mixing well. Turn coated popcorn into a buttered (or parchment-paper-ed) 17×12×2 inch roasting pan. Bake uncovered in 300 °F oven for 20 minutes, stirring after 10 minutes. Remove from oven, cool in pan completely. Loosen with spatula. Break in pieces.