Classic Caramel Corn Recipe

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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.

—A.S.G.

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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.

—Anne Z.

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162 Ratings

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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.

—lenderjayne

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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.

—XVELVETX

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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!

—jking

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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.

—doodlebug

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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.

—Jajam

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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.

—pmorin217

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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.

Nutritional Information

Classic Caramel Corn

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 395
** Calories from Fat: 189

% Daily Value *
** Total Fat 21g 32 %
** Saturated Fat 8.8g 44 %
** Cholesterol 31mg 10 %
** Sodium 567mg 23 %
** Potassium 80mg 2 %
** Total Carbohydrates 52.4g 17 %
** Dietary Fiber 1.8g 7 %
** Protein 16.7g 33 %
** Sugars 32.3g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 6 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 7 %
** Folate 3 %

* 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.