Classic Caramel Corn Recipe - Allrecipes.com
Classic Caramel Corn Recipe
  • READY IN 1 hr

Classic Caramel Corn

Recipe by  

"Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's."

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Ingredients Edit and Save

Original recipe makes 4 quarts Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  4. Pour syrup over warm popcorn, stirring to coat evenly.
  5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  6. Cool; break apart. Store in tightly covered container.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

Do not make this caramel corn unless you plan to give it away, have rock solid will power, or the metabolism of a four year old. It is highly addictive. This past weekend I made it twice, once for a birthday gift and once because we were all sad to see it leave the house. I used dark corn syrup and followed the recipe exactly. To pop the popcorn, I put the kernels in a brown paper bag, folded the top over twice, and microwaved for 2-3 minutes. No oil needed. Repeat until you have 4 quarts. The only tip I'd suggest that isn't in the recipe already is to also spray the spoon or spatula you use to stir the corn with cooking spray. The pots and pans clean up easily after a soak in hot soapy water. Then you can relax and attempt to avoid eating the entire batch of caramel corn all at once.

 
Most Helpful Critical Review
Dec 26, 2009

This was okay, but tasted more like popcorn balls than the caramel corn I remembered as a child. The recipe that turned out the way I like (more caramel-like) is the one called "My Amish Friend's Caramel Corn" also on this website. It is a 5 star, if not more, recipe.

 
Nov 01, 2010

Oh my, this was the best! I took the advice of others and sprayed a roasting pan, left the popcorn in the oven while the sauce was preparing. I also sprayed my spatula so nothing would stick. Drizzled it and stirred it. Helped to have someone mixing the popcorn around as I was drizzling it. Cooked it 45 min and stirred it every 10 min. Laid it out on parchment paper and it was delicious. Gone! Very easy, just time consuming because of the stirring but so easy for anyone to make and look like a pro! I am going to try adding peanuts and drizzle chocolate next time.

 
Dec 25, 2008

Delicious corn. I used to make Amish Caramel Corn from this site, until I ran out of light corn syrup. This recipe used dark corn syrup so I tried it out, and it was great. I popped a generous 1/3 cup corn, and it was great. The liquid foams a bit in the oven, which really helps with coating the popcorn. Also, dark corn syrup doesn't have the high fructose syrup light corn syrup has.

 
Nov 02, 2009

I am a beginner and have never made caramel corn, but this is definitely the recipe to learn! I took this to an office party after making it only once and I got rave reviews! Great recipe!

 
Dec 15, 2010

This was very good. We couldn't stop eating it! I did as the directions stated. However, I used butter flavored microwave popcorn. It took 2 bags to make 4 quarts. It was very rich.. I think because of the extra butter coating on the popcorn. We didn't mind at all! I also stirred every 10 min. while it was cooking in the oven. It came out very crunchy and not sticky.

 
Dec 28, 2008

This has a higher proportion of corn syrup than most. I think that made it take a few minutes longer to cook up crispy. This was good, but I think ones with less syrup versus brown sugar are more flavorful.

 
Jan 03, 2011

Delicious! I used my air popper, so baking the corn to get all the moisture out before pouring on the carmel was key. I had some carmel left over so we put it on apples too. We used light Kara syrup (like it makes a difference!) but it still came out great.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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