Reviewed: Nov. 4, 2009

Everyone LOVED this. Very addicting!

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Sandy K

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This is the best! Everyone loved it. I will make it again!

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Bette

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Reviewed: Oct. 31, 2009

This is just like a recipe I had lost which we would make 20 years ago! Thanks for sharing! Made three batches in the air popper and doubled the caramel sauce. 250 degrees and 1 hour is perfect!

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RamonaGN

Cooking Level: Expert

Home Town: Davison, Michigan, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Oct. 30, 2009

I made this using 1.25 cups of un-popped corn, and the suggested modifications of using butter and baking it at 200 degrees for 45min. I also used the paper bag trick. Worked out perfectly for me, and I am no cook. The first time I made it, everyone loved it and it was gone FAST. I just made it again for tonights pre-Halloween party. Equally as good this time. I'm sure everyone at the party will love it! I just hope I don't eat it all before then. LOL.

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lisa

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2009

This is awesome! Lucky is the person who should get this as a Christmas gift. I made batch today for a Halloween Party tomorrow night......hope we have some left for the party. Super easy, and out of this world taste. Thanks for sharing.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: Oct. 29, 2009

this caramel corn is just like my mom's and hers is the best. i give this recipe 5 stars.

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connie

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Reviewed: Oct. 29, 2009

Delish!!! Made it exactly as says (even 250F, which most didn't), used Best Brown sugar. Baked in greased foil roasters in 2 batches. YUM!!!

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melissahunter

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Reviewed: Oct. 29, 2009

I made this last night and I have to say< I LOVE IT!> I sent some with my son to daycare, they couldn't get enough of it! Part of it was too chewy, but it was my fault, I pour too much caramel to that baking sheet of popcorn, the other was perfect! No modifications what so ever were done and it was perfectly buttery, salty...delicious!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

I only had about 5 quarts of popcorn but it still turned out perfectly. I dumped the popcorn on a clean kitchen surface to separate. Clean up was a breeze. Also, to clean the pans, I ran hot tap water over them, scrubbed with a brush and all the hardened caramel melted away. Followed the recipe to a T - fabulous item at a bake sale!

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xoxo_lina

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Reviewed: Oct. 28, 2009

This is a great recipe! Followed the recipe to a T and the end result is nothing less than perfection.

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jelene

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

This recipe is AWESOME!!!! I followed it exactly and it came out perfect, crunchy, not sticky and delicious! Will try adding a dash of cinnamon to the brown sugar/corn syrup mixture next time. Wonderful recipe!!

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Megan

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Reviewed: Oct. 25, 2009

Made this with my son as part of a raffle basket for his Marching Band. It was easy and fun. Followed the tip about adding couple dashes of cayenne to brown sugar / butter mixture to give it a hint of heat!

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Oct. 24, 2009

Simply the best! We have a peanut allergy in our house, so we replace the peanuts with almonds! This is the best recipe I've tried. My family demolished it!

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Anastasia

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Reviewed: Oct. 23, 2009

Wow. This is really good! I mailed half of it to my college aged daughter in a care package - but I could have eaten it all myself!! I did use butter instead of margerine because I'm of the belief that butter is better for your health.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 22, 2009

This is really good. It's better with pecans, though, because the peanuts tend to fall to the bottom. Don't overcook the syrup or it will be grainy. And keep stirring it while it cooks.

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drusso

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Reviewed: Oct. 21, 2009

This recipe was such a hit at our recent fall party. I'd never made it before, but I will certainly make it again. It was perfect. The only thing I changed about it was using butter instead of margarine. Soooo good!!!

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Susanna

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Reviewed: Oct. 20, 2009

This was perfect. My first time making caramel corn, and it turned out great! Here's something I learned: When separating the pieces to let them cool, leave the other pan in the oven (but turn the oven off). That way one doesn't harden while you're working on the other. I used disposable pans and a little less butter than called for - will definitely make again!

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 17, 2009

Not a fun one to make. Next time I will use the advice of my fellow members and try the paper sack trick. Honestly, I don't know if there will be a next time. The flavor was good, but, no matter how long I let it cool, it remained sticky.

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Jeff

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Reviewed: Oct. 16, 2009

This recipe is fantastic! I was expecting a gooey sticky mess in the bottom of my pot after baking the corn, but there wasn't one, just a little goo on the bottom but nothing a little soak in hot water can't fix. Do not over cook your caramel like I did beause it will be very stiff. (I should know better, since I'm a party chef too!) I recomend a good wooden spoon to stir, as a rubber spatula will fail you miserably.

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HOUSEWIFETO100

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Dubuque, Iowa, USA

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Reviewed: Oct. 15, 2009

All I can say is YUMMY!! I followed the recipe exactly and the results were fabulous! I made the carmel corn to put in baggies and sell at a craft fair. I know it will be a hit!

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Diane

Cooking Level: Expert

Home Town: Hudson, Massachusetts, USA

Living In: Bensalem, Pennsylvania, USA

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My Amish Friend's Caramel Corn

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