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Caramel Corn I

"This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it."
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servings 347 cals
Original recipe yields 25 servings (5 quarts)


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  3. Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  4. Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  5. Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 54
  1. 60 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I made this with Splenda brown sugar. It was AWFUL!

Most helpful
Most positive
Least positive

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 ...

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...

If you don't have room in your kitchen for many pans, cooking, cooling and whatnot -- then don't make this, but if you do, it's well worth the mess. My kids love it, my husband was thrilled and...

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 fr...

I gave out the caramel corn as christmas gifts and everyone could not stop eating they all wanted the recipe! This is how I made it: I used 1 1/2 recipes and used 2 bags of Newmans own...

Delicious! I ran a little short of Karo so added a little Molasses to make up a half cup. If anything, it added to the flavor. Taking a batch to the grandkids this week!

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. V...

I used a hot air popper and found I only needed about 1 1/2 cups of popcorn. Flavour is very good.

Delish and easy! I used a disposable aluminum roasting pan from the dollar store instead of a cookie sheet. Much easier to stir the popcorn and no clean up after wards. I also decreased popcor...