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Caramel Corn


Our Easy Homemade Caramel Corn is a family top pick. It is very yummy and too simple. Also, you needn’t bother with Corn Syrup for this formula. We’ve attempted a ton of plans searching for good, Easy Homemade Caramel Corn that doesn’t utilize corn syrup. We’ve at last discovered one that we love. This popcorn tastes astounding … rich and caramel-y simply the manner in which it should. What’s more, no corn syrup required! What’s more, it couldn’t be simpler to make. It has immediately ascended the rundown of most mentioned family treats!

Start with roughly 10 cups of popcorn. Ensure you get out the entirety of the un-popped bits. You would prefer not to clench down on one of those! We pop our popcorn on the oven (you can discover our headings on How to Make Perfect Popcorn here) however you can utilize air-popped or microwave.

We make Grandma’s caramel corn each Christmas. It wouldn’t be an occasion without it! Tacky, pungent, and sweet – it’s almost difficult to not reach for a second (or third or fourth) small bunch. Her caramel corn formula is essentially the most elite. Like the sort of antiquated caramel corn you get at a jamboree. In any case, better. Also, made with adoration.

To Make this Recipe You’Il Need the following ingredients:


7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract


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Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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