This recipe is super simple to make, yet will make all the nibblers think that you spent long hours slaving over it.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F(150 degrees C).

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  • In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.

  • Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.

  • Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.

Nutrition Facts

300 calories; protein 3.2g 6% DV; carbohydrates 44.6g 14% DV; fat 13.3g 20% DV; cholesterol 22.9mg 8% DV; sodium 184.7mg 7% DV. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2003
This recipe is very easy to make but also easy to mess up (in more ways than one). It takes 3 very large pans (I used a 5qt. dutch oven a large saucepan and a roasting pan) a measuring cup measuring spoon a couple of spoons/spatulas to stir and a very large container with lid to store it in. I had to use a steel wool pad to clean up my saucepan from the caramel sauce. So be aware there is quite a bit of clean up. Also follow the recipe EXACTLY. I was distracted and messed up two batches. pretty badly. One -I let the popcorn sit out too long and it wasn't warm when "I tried to mix in the caramel sauce. Did not mix up at all. It just clumped up in wads of hard caramel;not coating the corn at all. Totally my fault but it was not forgiving at all. Once I got it right it was very good but I think I would've preferred a little MORE caramel coating. But it is pretty cool to make fresh homemade caramel corn so I will use this recipe again I am sure. Maybe for Christmas gifts next Christmas. Read More
(135)

Most helpful critical review

Rating: 1 stars
01/28/2010
One of the problems with the allrecipes culture is that individuals rate recipes with alterations. This recipe is often given 5 stars IF you double the sauce, bake it at a lower temperature, use less corn, use airpopped corn etc. If you follow the recipe, which is poorly written in many respects, the rating is more accurately 1 star. The one large flaw in the recipe is the direction to "boil" the sugar sauce for 5 minutes. Any butter/sugar sauced boiled for that long will scorch; as mine did. The sauce should be brought to a boil then reduced to a simmer for 5 minutes. Also, the recipe says to pour the sauce over the popcorn and then bake. Nowhere does it say to stir THEN bake. This is, of course, obvious to someone who has made carmel corn before, but the lack of precision in the recipe demonstrates, once again, how this recipe, as it stands, is NOT deserving of 5 stars. Read More
(28)
161 Ratings
  • 5 star values: 113
  • 4 star values: 39
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5
Rating: 4 stars
09/17/2003
This recipe is very easy to make but also easy to mess up (in more ways than one). It takes 3 very large pans (I used a 5qt. dutch oven a large saucepan and a roasting pan) a measuring cup measuring spoon a couple of spoons/spatulas to stir and a very large container with lid to store it in. I had to use a steel wool pad to clean up my saucepan from the caramel sauce. So be aware there is quite a bit of clean up. Also follow the recipe EXACTLY. I was distracted and messed up two batches. pretty badly. One -I let the popcorn sit out too long and it wasn't warm when "I tried to mix in the caramel sauce. Did not mix up at all. It just clumped up in wads of hard caramel;not coating the corn at all. Totally my fault but it was not forgiving at all. Once I got it right it was very good but I think I would've preferred a little MORE caramel coating. But it is pretty cool to make fresh homemade caramel corn so I will use this recipe again I am sure. Maybe for Christmas gifts next Christmas. Read More
(135)
Rating: 5 stars
11/22/2005
perfection! I doubled the sauce turned the temp down to 275 and used airpoped corn. All in my nonstick turkey roasting pan- Voila! Perfection!My husband has been asking to find a recipe like this for years. His only request was to add peanuts to it. Yum! Will make this to add to my Christmas baskets this year! Read More
(108)
Rating: 4 stars
10/19/2004
I'm glad I read the reveiws before I made this: my first 2 batches tasted a little burned even though I stirred more often than the recipe suggests. Finally, on the 3rd batch, I turned the oven down to 275 or so and stirred the corn every 5 minutes; in addition, I only left the corn in the oven for a total of 15 minutes. It turned out perfectly! Now that I've had home-made caramel corn I can't stand the store bought stuff! ps: I have an electric oven (ugh!)- it might work differently in a gas one. Read More
(89)
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Rating: 5 stars
01/11/2003
This was an awesome recipe. It tastes just like the Cracker Jacks I used to have as a child. I varied the recipe by adding Cashews. Just a note the amount of popping corn called for was REALLY unrealistic. I Used 2 Cups of Popping corn and that worked out really well. Using 4 cups produced WAY to much Popped corn. (After all how would anyone in a common home (and I have 7 in my family) have a baking dish large enough to accomodate THAT much pop corn.?) The recipe itself was amazingly easy and I found it to be consumed in a matter of minutes. We will be making this on many cold winter Alaskan nights. (served while still really warm was an added treat) Read More
(43)
Rating: 5 stars
09/25/2004
This turned out really good. I doubled the amount of sauce as suggested and it was just right. I used a large roasting pan and a cake pan. Next time I will use a stock pot. I think it will be easier to stir in a high-sided pan. I stirred every 5 minutes for about 15 minutes. I used Teflon coated bake ware and utensils and had no problems with sticking. Read More
(34)
Rating: 5 stars
10/17/2003
Very tasty and easy recipe. I used microwave popcorn...one bag seemed to be enough. Read More
(30)
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Rating: 1 stars
01/28/2010
One of the problems with the allrecipes culture is that individuals rate recipes with alterations. This recipe is often given 5 stars IF you double the sauce, bake it at a lower temperature, use less corn, use airpopped corn etc. If you follow the recipe, which is poorly written in many respects, the rating is more accurately 1 star. The one large flaw in the recipe is the direction to "boil" the sugar sauce for 5 minutes. Any butter/sugar sauced boiled for that long will scorch; as mine did. The sauce should be brought to a boil then reduced to a simmer for 5 minutes. Also, the recipe says to pour the sauce over the popcorn and then bake. Nowhere does it say to stir THEN bake. This is, of course, obvious to someone who has made carmel corn before, but the lack of precision in the recipe demonstrates, once again, how this recipe, as it stands, is NOT deserving of 5 stars. Read More
(28)
Rating: 5 stars
03/02/2003
Extremely tasty treat! I used 1 bag of microwave popcorn and the amount of popcorn was perfect. I couldn't see using anymore because it wouldn't get coated. I added peanuts to the caramel before pouring it on the popcorn and it was just fabulous. We couldn't keep our hands out of it! Read More
(21)
Rating: 5 stars
06/03/2007
OMG This is the best popcorn ever!! I am 11 and I can make this so easely. Instead of frying the pop corn I used a microve and I only baked it for 19 minutes.:) Read More
(17)