This is absolutely delicious. I have to force myself to stop eating it, and I'm not even a huge fan of sweets. I think it is the sweet/salty combo that is so appealing. I would not change a single thing about this recipe. Thanks so much!

THE best caramel corn EVAH!!!!

Great recipe! I admit I was a little hesitant to make a full batch, but I'm thankful I did. We had our Youth Group over and they ate ever last kernel. I used butter instead of the margarine and skipped the peanuts (didn't have any in the house). 1 cup kernels equals approximately 7 quarts popped popcorn. The popcorn coated very nicely and evenly by the second stirring. I used one roasting pan and one jelly roll pan. I would use a 9x13 cake pan before I use a jelly roll pan again, too much spilling while attempting to stir. Thank you for the super yummy recipe! :)

Made this the other day, exactly to the recipe. It came out wonderful my husband loved it. I watched the video it helped and I learned pointers. One was that when doing the 15 min. mix. returning the corn to the bowl made the mixing much easier. If a person has never made carmel corn I would reccomend watching the video.. Thank you.

WOW! This stuff is great! I actually forgot to put in the baking soda and vanilla after boiling it, and it was still fantastic! I used one batch of popcorn from our Stir Crazy popcorn popper (holds 6 qts, and it wasn't quite full), and I left it in the oven after I turned it off so it would get crispier. Delicioso!

There's a good reason this is a top recipe on AR. It's simple, tasty & pretty quick. Making it as listed in the recipe (minus using margarine) ... is pretty awesome - I've made several dozen batches over the years. A few things I did to adjust it to make it my own that seem to be pretty popular with friends and family: 1) Only use real butter - it makes it very rich & yummy. I like handrolled fresh butter best. 2) I add cayene pepper - sometimes just a dash, sometimes more; adds another warm layer of flavor & I don't even like spicy food that much - this addition seems to be most popular with everyone whose tried it. 3) Adjust the salt to your liking - I add a bit more - I think it provides a bit more balance to sweet/salt. 4) I add 1/2 tsp more baking soda .. it makes the mix very light and fluffy. Much easier on your teeth too. 5) Once it cools a bit in the pan, toss it around with your hands to loosen it up & separate. It keeps the kernels whole instead of breaking them up like a spoon does. I wait 15 minutes after its out of the oven & test if its too hot, then toss it every 15 minutes a few times until hardened. Don't wait too long - it clumps. I think the key to this recipe is to try it once, as is, & then make adjustments on subsequent batches to make it your own. Ive added peanut butter, substituted some of the corn syrup for maple syrup & have made some spiced with cinnamon and other spices. All super yummy!

Totally addicting! My whole family and all my friends who have tried this say it's better than any store bought caramel corn they have tried. I agree. The only thing I changed was butter for the margarine, and used pecans instead of peanuts. I've made 2 batches in 3 days and its gone already again with everyone begging for more. I'd like to see how long it will stay good in ziplocs but can't get it to last for more than 2 days! Oh well, love this recipe! Thanks so much.

Okay, first, 7 QUARTS is 28 cups. That's about 6 bags of microwave popcorn. I halved the recipe and still had too much popcorn for two large baking dishes. I would say you will need three, minimum, for a half-batch, six for a whole batch. Second, there wasn't enough caramel to really coat the popcorn, even after I tossed it in a big paper bag (watch out for hot caramel on the sides of the bag!) and after it spent an hour in the oven (stirring q15). The only solution would be to make more caramel or less popcorn. YMMV. Third, a big bag is a great way to get the unpopped kernels to the bottom BEFORE you add the caramel. Shake shake shake and then scoop and transfer the popcorn to another bag. There will still be unpopped kernels so watch out! But there will be fewer. Lastly, I am a bit skeptical about whether an Amish family would use margarine. I think the poster has taken a liberty or two, but if it makes it affordable then where's the harm?

Totally addicting. Used butter instead of margarine and reduced it to 1/2 cup because that's all I had left and just decided to give it a try. My husband and I started eating it hot out of the oven and can't seem to stop!

I will NEVER EVER buy caramel corn at the store again. This is the absolutely the best in the world. And so easy to make. I put my popcorn in a paper bag and poured the caramel over the top and shook very well. Then transferred it to the baking pan. The result was evenly coated caramel corn.