The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
I've done this a few times and it gets more delicious every time I make it. I always think I've made way too much and then bam! all the caramel corn is eaten up. I don't really use measurements after the first time and have only messed it up once out of maybe 7x. I use yellow air-popped corn and maple syrup instead of corn syrup, the difference in the taste is well worth it. I increase the amount of caramel sauce in the recipe to give a little more coverage on the corn and suggest keeping the popcorn and the caramel sauce warm until you are ready to pour. I suggest putting the sauce on a low burner while you stir. With these adjustments this recipe went from tasty to scrumptious in no time. Oh, clean up actually pretty easy. A non-stick pan helps, but I soak the sauce pan, spatula, and big mixing bowl in water for a while (no detergent needed) and the sticky mixture rinses right out. A little swish and all clean. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 31, 2009
After our Halloween party, everybody wanted a snack. I tried this b/c this is what we had in the house. Incredible!! Best and Easiest carmel corn ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 25, 2009
We too doubled the sauce. It was so easy! We put the oven on 275 and stirred every 5 minutes for a total of 15, and it was perfect for our Halloween party!
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Cooking Level: Beginning

Home Town: Eastlake, Ohio, USA
Living In: Euclid, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 24, 2009
This was so Delicious! I meant to take a photo and post it but I ate the entire bowl within an hour! I made some changes, I wanted to make this with whole foods plus whatever i found in my cabinet so this is what I did: 1) Used organic maple syrup instead of corn syrup 2) Used raw brown sugar for the brown sugar 3) used sea salt instead of regular salt 4) Used Extra Virgin Olive oil instead of butter 5) Used an air popper for the popcorn, this is quicker and the popcorn was able to pop easily. 6) I had kept it in the oven for only 20 minutes. It smelled so good I had to attack it! Unfortunately I had to use imitation vanilla extract but i used a lot of it, Like i wasnt even measuring it! With the cooking I used a teflon covered stainless steel pan so there was no mess by the time I was finished. I also saw some complaints about the mess in the pan so I used a disposable aluminum pan. While boiling the mixture I did not measure well and i added a lot of maple syrup. I got nervous because I thought it was burning so I added water to the sugar mixture. It came out pretty grainy and a bit watery but I added vanilla and baking soda and it tasted wonderful. I poured it over the popcorn and kept stirring it every five to ten minutes in the oven. It smelled so good! You have to let it sit though when its finish so that it could get nice and crispy. I intend to make this into a Christmas gift it was that good, and usually I am very shy about sharing my cooking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 24, 2009
I just made this for a Halloween party, and it seems like the perfect fall treat. I popped the popcorn while the caramel was cooking to make sure it stayed hot, which let me combine the two quickly once the caramel was ready. I agree that 1 cup of unpopped corn is way too much for this recipe. I used a half cup, tops, and ended up needing to make another 1/3 batch of caramel to cover the remains. Other than that, I set the over a little lower than 300, stirred more frequently that 10 minutes to coat the corn better, and everything turned out great. A nice, quick snack to bring places with things that are probably already in the cupboard!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2009
This is our favorite movie treat and I make it often when we are going to someone else's house for a casual evening. Only changes I make is I bake it only for about 10-15 minutes, stirring often. Also keep a close eye on the boiling mixture to prevent burning. So good, thank you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 18, 2009
I love this one! This is the perfect amount of caramel for 1 bag of microwave popcorn. I did not have a bowl big enough to stir this in so I sprayed my punch bowl with butter flovored non-stick spray, and lined a roaster pan with parchment paper for cooking. Every thing turned out perfect and clean up was extra easy. The butter spray gave only the tiniest hint of buttery flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 18, 2009
I read the reviews and took some advice from a couple of the other reviews. First off, this is a yummy recipe and very easy to make. It does not have a "burned" flavor, but a rich dark caramel flavor (very similar to the original Cracker Jacks). Do not cook the caramel 1 second over the 5 minute mark from when it starts to boil. I set the oven at 275 degrees and stirred it every 5 minutes for 20 minutes. It came out perfect! It would be fabulous with nuts added or drizzled with melted chocolate. I will be keeping this recipe and making it into Christmas gifts!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 14, 2009
Thanks to Dany Riopelle my carmel corn turned out GREAT! I wondered if nuts would be good in it. Will try that next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 7, 2009
This was the second or third recipe I tried, and was I surprised...the finished product really is just like Cracker Jack! Tips from others helped a lot, plus I have a few of my own: 1), I pre-heated the oven to 275° F/135° C; 2), I made the caramel sauce first, cooking it over medium heat, then keeping it over low heat while making the popcorn; 3), I found 1/2 cup of unpopped popcorn to be a better proportion for the amount of caramel sauce given; 4), I used an air-popper, which meant no oil, so the caramel coating stuck better; 5), after removing all the unpopped kernels, I put the popped corn on the largest baking sheet I have to distribute it as flat(ly) as possible over as large an area as possible before pouring the sauce over it and combining the popcorn and sauce as thoroughly as possible; 6), I baked the mixture for 15 minutes, stirring it every 5 minutes; 7), after placing the finished caramel corn in a large bowl, I let it cool for 5-10 minutes, then used my hands to break the mixture into smaller pieces...after a few more minutes, I did it again; 8), as for clean-up, I used plain water on the baking sheet (my sauce pan was non-stick) and left it alone to soak for about a half hour--most of the caramel came right off...for the little bit that remained, I used more water and let the baking sheet soak some more, and with patience and minimal elbow grease, the clean-up was really easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 17, 2009
I have been getting advertisements from a place that sells flavored popcorn, but it is so expensive. I decided I could make it a lot cheaper. I used two microwave popcorn bags and doubled the sauce. I added peanuts. I cooked it at 250 for 30 minutes stirring about every 5 minutes. There was not problem with burning. The only thing I wish I had done better was to get those darn little unpopped kernels out. I recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 2, 2009
This is a very good & easy. Everyone loves it. The only thing I do different is add peanuts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 27, 2009
Awesome.. make it often. I worry about the sugar though and felt that I would try reducing the amount of caramel topping. Even at half the topping, it still got rave reviews by friends who wanted the recipe. I see many people like more sauce, but I didn't feel it needed it. Very simple.. just don't overcook the sauce.. I learned the hard way....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 23, 2009
I doubled the sauce and it came out exactly like Cracker Jack's. Next time I think I'll just make 1 1/2 of the sauce, because with how much the recipe calls for the popcorn is barely glazed. Very delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 22, 2009
I used two small bags (individual size) of microwave popcorn, omitted the salt from the recipe and cut all the other ingredients by 1/3 (made a 2/3 recipe). When I was finished I separated out 1/2 the corn and covered it with about 1 cup of Ghiradelli 60% cacao dark chocolate chips melted in the microwave. Cooled the chocolate corn in the fridge and tossed it while it cooled, then remixed both corn batches. Makes a sort of Larry and David "Moose Mix" imitation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 17, 2009
OMG!!!!!! This stuff is so wonderful! I also changed it a bit. I used a TBLS of oil and 1/2 cup of pop corn. I also used dark corn syrup because it was all I had. My Husband who doesn't like stuff like this ate a ton of it and my 3 teenagers ate so much I didn't hardly get but a couple of handfuls! I am actually making more as I type this~ I tripled it though so maybe I will get some this time! LOL!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 24, 2009
This is a great recipe! I've made it several times and I haven't had any issues. We like our corn with a lot of caramel so I double that and use 1/2 - 3/4 cup of popcorn instead of a whole cup. I did turn the oven temp down to 275 like other reviewers recommended. I like to add slivered almonds to it also. To keep a good consistency, I start popping my corn a minute or two before the caramel sauce starts to boil. They both get done about the same time (I've let the caramel go another couple minutes without issue) and then I dump the caramel right into the popcorn pot and mix it while it's still on a warm burner. I haven't had any issues at all with clumping. Also, I soaked the pans with water for a bit and had no problem cleaning them out. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 10, 2009
Just made this, it taste Fantastic. I will be making it again. Many thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 7, 2009
Excellent! Upon some reviews that the corn came out a little burned, I, too, adjusted the temp to 250 rather than 300. The only negative - I think there is too much popcorn to caramel ratio! I made this again and used 1/2 C unpopped popcorn rather than 1 Cup. This allows the use of only one roasting pan to mix the popcorn, and gets more caramel on each kernel.... I have all non-stick cookware and had no problems with clean up.
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Cooking Level: Beginning

Home Town: Lake Oswego, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 3, 2009
Easy and TERRIFIC! Im glad I read the reviews they made the batch perfect!I double the sauce and turned the oven to 275...PERFECTION! My husband has requested this for our upcomin Super Bowl Party! Thanks!
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