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Jun 19, 2012 10:17 PM

Do you have a great caramel corn recipe?

I'm looking for a great caramel corn recipe. I would appreciate anything you can offer me.

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  1. Google recipe girl + caramel corn. She has a salty caramel popcorn that is awesome. I've made it a couple of times. Savory-sweet deliciousness!

    1. Other than the fancier Kettle corn- what I really like best is the classic Karo corn syrup recipe....then sometimes I add peanut butter and peanuts to it. Or for a really great sweet and savory junkfest.........I mix the classic recipe with cheetos and/or goldfish crackers.

      I know....I'm not proud :)

      1. Here is the recipe that I have used for years, and always gets rave reviews...

        1 cup butter
        2 cups brown sugar
        1/2 cup corn syrup
        1 teaspoon salt
        1/2 teaspoon baking soda
        1 teaspoon vanilla extract
        5 quarts popped popcorn (3 bags of microwave popcorn, unpopped kernels picked out)

        1.Preheat oven to 250 degrees. Place popcorn in a very large bowl or roaster pan.

        2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat or place contents into grocery paper bag and shake.

        3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

        *** I have also drizzled melted white chocolate on the popcorn after it has cooled - HEAVEN

        1. We love this stuff

          Of course you can nake it without nuts. I *do* recommend the butter flavoring, though--it makes all the difference.

          1. I don't know about great, but easy and addictive, I learned from my grandmother. Probably the Karo syrup recipe somone else mentioned: 2 sticks of butter, 1 cup of sugar, 1/2 cup of Karo. I put in a pinch of salt, unless I use salted butter. Granna always used "oleo" which was salted. Only instructions I can give are to cook in a small saucepan, on high, stirring frequently until it turns the shade of caramel you like. Too light will stay sticky, though. Pour over lightly salted popcorn (and whatever). I spread the popcorn out on sheet pans for getting good coverage.