Skip to main content New<> this month
Get the Allrecipes magazine

Caramel Corn II

Rated as 4 out of 5 Stars
12 made it  |  0 reviews   |  2 photos

"We always made this for Christmas. This could be made into 20 popcorn balls if desired."
Added to shopping list. Go to shopping list.


servings 243
Original recipe yields 10 servings (2 quarts)


{{model.addEditText}} Print
  1. 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. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  2. In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
  3. Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

Nutrition Facts

Per Serving: 243 calories; 6 47.5 2.5 6 121 Full nutrition

Explore more


Read all reviews 0