Reviewed: Nov. 4, 2009

This is so good. Couldn't stop eating it! I left out the peanuts and used extra pecans and almonds. Seems like the recipe calls for too much popcorn for the amount of caramel. I used 1 3/4 C and the caramel just barely coated it. I mixed and baked the popcorn in disposable pans so just threw them away afterwards. No mess!

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raindrop

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Reviewed: Oct. 31, 2009

dont understand the 'such a mess' comments ... popped the corn in a huge dutch oven and used that to make the syrup - stirred the corn back into the mix. followed the ingredients/times - only change - stirred the syrup a few times while boiling. Great recipe - be not afraid of the 'mess' - if the pan is still sticky - boil some water in it to release the caramel. thanks for sharing!

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Nukies-mom

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Reviewed: Aug. 25, 2009

Very good. Followed the instructions as listed. I used a large foil pan to bake. My family was very happy with this recipe.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

I halved this recipe (and omitted the nuts) to suit a bag of microwave popcorn, and it worked out perfectly! Next time I think I might add a bit more sugar/less fat, because I fancy it to be a bit too greasy. But a very good recipe, perfect for movie night!

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bobolynn

Home Town: Montreal, Quebec, Canada

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Reviewed: May 20, 2009

I love this recipe. I cheated and used 3-3.5oz bags of light microwave popcorn. I leave the salt out of the recipe because it's already in the bags of popcorn. I did add 1/2 t of almond flavoring in addition to the vanilla in my latest batch, and I really enjoyed it. I divide the patch between 2 inexpensive large and deep aluminum foil roasting pans. This eliminates any stirring mess. I heat water on the stove, pour it into the pans with some dish soap, and go over the pans with a kitchen brush for easy cleanup. The sticky caramel slides right off. I storage the pans in a large plastic bag in the garage.

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Mariann

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Reviewed: Feb. 16, 2009

I've made this recipe twice, and I love it! I don't think it is overly messy. My b/f loves it. I will make this quite often.

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DeniseM61

Cooking Level: Intermediate

Home Town: Pinole, California, USA

Living In: Benicia, California, USA

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Reviewed: Feb. 15, 2009

Really good! Well worth the sticky mess.

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Noel Peck

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Reviewed: Dec. 24, 2008

I have been making caramel corn for friends & family for years. It has become a Christmas staple. We moved recently & one box of cookbooks & my recipe file have yet to surface. This recipe was the closest to mine however I quadruple it & I skip the oven as we like our caramel soft & sticky. If you choose to increase the recipe, please be cautious as the vanilla causes the caramel to vigorously bubble & splatter. If you pot it full, be prepared to grab the lid & keep the kids away. You have to work fairly quickly with a big batch - the caramel becomes firm & difficult to stir. Fast work and very low heat helps. This is also great on sliced apples! Enjoy.

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Audrey

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Reviewed: Nov. 22, 2008

You definitely don't need as much popcorn as the recipe calls for. I only used 1 1/2 cups and it was perfect. I omitted the nuts (didn't have any), but followed the rest of the recipe exactly. Very good, not the best caramel popcorn I have had, but still very good.

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bethanyps

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Clinton, Utah, USA

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Reviewed: Mar. 27, 2008

i used a roasting pan to mix/bake and microwave popcorn and omitted the nuts. i found it to be both easy and delicious. my four year old helped. definitely a do-again.

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alittlebitograce

Cooking Level: Intermediate

Home Town: Waterloo, Ontario, Canada

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Reviewed: Sep. 25, 2006

YUM YUM YUM!!!! please work , yes, but the results are fabulous. it is so delicious. i put cashews in mine and my husband and kids and i loved it. i like the idea i read about using a deeper baking pan, that i will do next time!!! a new favorite for sure. thank you

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bobbiebaldwin5

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Reviewed: Aug. 12, 2006

uh....so good. It tastes a whole lot like cracker jack. Warning! Dont be on phone while making recipes. It took a long time, and i was under so much pressure cause im not very experienced. But it was good. Ill try to make again. The popcorn kept on coming out of the pa though. So, some burned cause if i stirred it, you have to have the cover off yes? So, popcorn flew everywhere so i just put the lid on. Im waiting for it to cme out of the oven, and am currently cleaning (with this exeption) but i was munching as i went and it is fabulous. Good job

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Lisa M.

Cooking Level: Expert

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Reviewed: Feb. 1, 2006

I have been making this recipe for years and I have to tell you it is the best caramel corn you will eat. Sure it's a bit of work and a bit messy but you'll be glad you took the time. So will friends and family..If you clean your pans while they are still warm washing them up is easier.. Using a popcorn popper takes less time...Sometimes I have only added peanuts. I also use pecan halves rather then pieces.. This last Christmas my husband and I made over 60 little gift bags for his men at his job. He was the big man on campus for a while but never revealed that he had helped make it..He gave all the credit to me....I know you'll enjoy this...go for it..

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norma

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Reviewed: Dec. 29, 2005

I gave out the caramel corn as christmas gifts and everyone could not stop eating it...plus they all wanted the recipe! This is how I made it: I used 1 1/2 recipes and used 2 bags of Newmans own Natural microwave popcorn. I also used 2 shallow baking pans and cooked it for just over an hour. FABULOUS! I've made it 3 times in the last 2 weeks. I think I'm addicted!

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LOUISAROB

Cooking Level: Intermediate

Living In: Marysville, Washington, USA

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Reviewed: Dec. 9, 2005

This is a great recipe, but after reading some of the comments about the mess, etc., I have to comment. Having the right tools makes all the difference. I use a large rectangular roasting pan with high (about 4") sides to do the mixing and a large heavy plastic or wooden spoon. I got my roaster at Goodwill, the kind that used to come with a new kitchen range. Just keep turning the whole glob of popcorn and syrup slowly and it will end up evenly coated. I leave it in the roaster, putting about half of it on a cookie sheet or another roaster (mine has a lid that works well) and put on two racks in the oven. A large plastic dish pan also works well to mix in--just buy a new dish pan and dedicate for this use.

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Lora

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Reviewed: May 2, 2005

Great recipe! Tastes heavenly and you´ll have a hard time trying to stop eating.

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JEANNETTEB

Home Town: Zurich, Zurich, Switzerland

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Reviewed: Dec. 31, 2004

Decrease unpopped popcorn to 2 cups

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LIZBMOORE

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Reviewed: Oct. 22, 2004

phenominal!

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JULSABC

Cooking Level: Professional

Home Town: Pleasanton, California, USA

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Reviewed: Oct. 17, 2004

A lot of work, a lot of mess, but really good. The ony thing I do differently is to stir constantly during the 5 minute boiling period. No way it can boil without scorching for 5 minutes and get to the right temp. Just bring to a boil that won't stir down and keep it there for 5 minutes, stirring constantly.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 8, 2004

At first you think this isn't going to turn out and what a mess it is. But one bite, you know it was well worth all the trouble. I made it for Superbowl and nobody was eating it because of all the food. I put it in front of one person and once they tried it everyone was fighting over it. It isn't overly sweet like all the commercial brands, just perfect. Thanks for a great recipe!

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TPM1229

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