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Caramel Corn

Prep Time:

10 Minutes

Cook Time:

1 hour






  • 12 to 14 cups popped popcorn

  • ¾ cup packed brown sugar

  • ½ cup butter or margarine

  • ¼ cup light corn syrup

  • ½ teaspoon salt

  • ½ teaspoon baking soda


  1. Divide popcorn between two un-greased 9×13 pans.

  2. Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally until bubbly around the edges.

  3. Continue cooking 5 more minutes and the remove from heat.

  4. Stir in baking soda until it goes all foamy (FYI –use one of your larger saucepans or you’ll have a mess on your hands – this is from experience).

  5. Pour over popcorn and stir until coated.

  6. For crunchier corn, bake uncovered in a 200-degree oven for 1 hour, stirring every 15 minutes.

I have never had the patience to do that and so we have just always eaten it sticky and gooey and yummy! Happy food storage eating!

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