Reviewed: May 16, 2012

Very good recipe, but should be stirred more frequently than every ten minutes in the oven. More like after 10 minutes, then after five, then after five. At that point it should be good, but you can probably put it in for another five. For easier cleanup, allow the pans to soak in plain water...all or most of the caramel will dissolve away.

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1 user found this review helpful

Reviewer:

ane03

Reviewed: Dec. 25, 2011

Turned oven temp down to 275 , as mine runs hot , and used one bag of micro corn . Skipped mixing in the bowl , and poured the popped corn into a turkey roaster. ( catch the " duds " , of course. ) Threw some dry , roasted , salted peanuts into the sauce , before coating the corn. Baked , and stirred , as directed . Cooled on waxed paper . Very easy , and good.

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4 users found this review helpful

Reviewer:

lumpygravy

Cooking Level: Beginning

Home Town: Sturgis, Michigan, USA

Reviewed: Oct. 29, 2011

This recipe is awesome. I used 4 quarts of popped popcorn, followed recipe to the letter, turned every 10 minutes for 25 minutes in oven. Voila! It tastes just like Cracker Jack!!

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3 users found this review helpful

Reviewer:

Michelle

Reviewed: Jul. 4, 2011

Excellent recipe. Easy to make and delicious result. Just one recommendation: Do NOT use microwave popcorn. People, you seriously do not want those cancer causing ingredients in your family's systems. Truly, the less processed food your children get the better off they'll be. Pull out a pan, some corn and oil and make yourself some good old fashion popcorn!

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5 users found this review helpful

Reviewer:

19003

Reviewed: Mar. 20, 2011

SO good! I would use about two times of the caramel sauce though....

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6 users found this review helpful

Reviewer:

Enna De'virsho

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Mar. 14, 2011

I double the caramel and LOVE this recipe!

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3 users found this review helpful

Reviewer:

jckelly916

Reviewed: Jan. 11, 2011

I really love this recipe--easy, makes a LOT of caramel corn. I did change a couple of things--I used half white sugar and half brown sugar to give a lighter taste my family preferred. I used air popped popcorn. And, as others have noted, doubling the topping makes it even better.

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5 users found this review helpful

Reviewer:

Joana

Reviewed: Jan. 3, 2011

I thought that this recipe was very good, I doubled the sauce, and used a bag and a half of microwave popcorn, I also added some walnuts to it. The only thing that i would change is not to put it in a bowl to cool, all of my caramel corn stuck together in one big clump and I had to break it apart. I would probably spread it out on wax paper to cool instead.

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8 users found this review helpful

Reviewer:

Crystal

Reviewed: Dec. 19, 2010

Easy, quick and delicious. Double the sauce, cook for 5 mins on low/simmer. Heat popcorn in roaster and add sauce once finished. Cool on cookie sheet. No mess. Easy cleanup. This is a fave recipe of mine. Family and coworkers love it!

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6 users found this review helpful