Trim the tree with your beloved whilst enjoying this caramel treat.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 4 quart saucepan, add 1 tablespoon of the oil , 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.

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  • Preheat oven to 200 degrees F (95 degrees C).

  • Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.

  • Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.

Nutrition Facts

207.8 calories; 2.5 g protein; 33.4 g carbohydrates; 16.3 mg cholesterol; 246.7 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2008
This is my first time making caramel corn so I was a little scared...but after reading all the comments I ended up using 1 cup of unpopped corn and then I added 5 more servings of the sauce which comes out to: 1-1/3 cp brown sugar 2/3 cp butter 1/3 cp corn syrup 3/4 tsp salt 2 t/s baking soda The recipe turned out awesome! I'll definately make this again soon! Read More
(24)

Most helpful critical review

Rating: 3 stars
02/03/2004
Oaky but I like my recipe better but till quite good. I had to make 3 batches of caramel to coat all the popcorn (that's why only 3 stars) I also turned the oven up to 300F this seemed to keep the caramel softer so it coated the popcorn better when stired. My recipe has more corn syrup and is just brought to the boil and no baking soda. My daughter works in a popcprn making store and says they too use baking soda but I don't care for how it make the caramel thicken up so fast I found thios harder to work with. I will make again I likedthe crunch and the family gobbled it all down right to the last kernel. I daught liked it too! Read More
(28)
30 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/18/2008
This is my first time making caramel corn so I was a little scared...but after reading all the comments I ended up using 1 cup of unpopped corn and then I added 5 more servings of the sauce which comes out to: 1-1/3 cp brown sugar 2/3 cp butter 1/3 cp corn syrup 3/4 tsp salt 2 t/s baking soda The recipe turned out awesome! I'll definately make this again soon! Read More
(24)
Rating: 3 stars
02/03/2004
Oaky but I like my recipe better but till quite good. I had to make 3 batches of caramel to coat all the popcorn (that's why only 3 stars) I also turned the oven up to 300F this seemed to keep the caramel softer so it coated the popcorn better when stired. My recipe has more corn syrup and is just brought to the boil and no baking soda. My daughter works in a popcprn making store and says they too use baking soda but I don't care for how it make the caramel thicken up so fast I found thios harder to work with. I will make again I likedthe crunch and the family gobbled it all down right to the last kernel. I daught liked it too! Read More
(28)
Rating: 4 stars
12/18/2008
This is my first time making caramel corn so I was a little scared...but after reading all the comments I ended up using 1 cup of unpopped corn and then I added 5 more servings of the sauce which comes out to: 1-1/3 cp brown sugar 2/3 cp butter 1/3 cp corn syrup 3/4 tsp salt 2 t/s baking soda The recipe turned out awesome! I'll definately make this again soon! Read More
(24)
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Rating: 5 stars
01/26/2009
This is a quick and easy way to make GREAT Carmel Corn. If you use one bag of Microwave Popcorn this is just the right about of carmel with a little left over to like the bowl. I like the way the baking soda makes it nice a fluffy YUM YUM Read More
(21)
Rating: 5 stars
11/21/2008
I lost my recipe that I have been making for years and this one is it - with the exception that I believe (as Izzy said) this is too much baking soda. I believe it should be 1/2 TEAspoon not tablespoon. Read More
(17)
Rating: 5 stars
05/28/2009
right on the money followed it all the way with the exception on the oven temp 200 degrees was not hot enough so i put it on 300 and it was fine. just keep an eye on it and mix it very well and it will coat all the popcorn. nice job rosemary will be using this at christmas time thank you! Read More
(10)
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Rating: 5 stars
12/04/2005
It is so good I wish I had never made it! Now all the kids expect it for all occasions! My daughter had me bring it to her house 4 states away for Thanksgiving so her Marine husband and his friends have something to munch for ball games. Read More
(9)
Rating: 5 stars
10/23/2009
Excellent! I did triple the caramel sauce for the amount of popcorn.Had complete coverage of the popcorn. I did not have the problems most of the reviews suggested. Superb taste. Great crunch. Exactly the reciepe I was looking for. Will add to my favorites. Read More
(8)
Rating: 5 stars
01/12/2010
I had also 'lost' my recipe that I had been making since my kids (now ages 39 37 and 35 yrs!!) were home. Now one was asking for it! As usual AllRecipies had it! Thank goodness...the only change I would make would be to use an air popper for the corn. I also put mine in a large roaster pan instead of several cookie sheets. Works just fine...mmmm good stuff. You can also add some peanuts for a great immitation of that old popcorn peanut snack we all grew up on!! Read More
(6)
Rating: 4 stars
12/23/2010
I agreed with many reviews about not enough caramel. I added pecans and doubled the sauce which was perfect. I also baked it in my roasting pan so that I could turn the popcorn without it spilling all over the oven. Lastly I did bake at 300. Yummy great to put in a tin and give as a little gift. Read More
(6)