Ingredients

How to make it

  • 1. Preheat Oven to 300.
  • 2. On a baking sheet with sides, spread out cooked popcorn and set a side.
  • 3. In a medium-sized heavy saucepan, combine sugar, corn syrup, butter and salt.
  • 4. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar.
  • 5. Cook until the mixture reaches 250 on a candy thermometer and is at the hard-ball stage or for me it just looks really melted, about 3 minutes. I never use a thermometer for this.
  • 6. Remove the pan from the heat and stir in baking soda. It foams.
  • 7. Immediately pour the mixture over the popcorn (and nuts), stirring the mess until most of the kernels are coated.
  • 8. Bake the popcorn mix for 15 minutes. Stir, coating any kernels that were not coated at the beginning, and bake for 5 more minutes.
  • 9. Remove from the oven and let cool for 2 minutes. With a wooden spoon or spatula, stir the popcorn as it continues to cool, coating it evenly and breaking up any large clumps.
  • 10. Popcorn can be stored in an air tight container in a cool place for up to 1 week. Now why would it even last that long before it was eaten?
  • 11. I used one of my big plastic bowls to stir the popcorn and melted ingredients and then scraped onto the backing sheet. I lightly sprayed the bowl with canola oil so the stuff would not stick.
  • 12. Anyway, this tastes so good and I really love the Spanish peanuts.
  • 13. It really is easy. Pop the corn, melt the stuff, pour, mix, stir, bake, cool and eat. Enjoy JJ
Popped corn   Close
The mixture   Close
Soda added   Close
Soda added   Close
Add the mix   Close
Stir the mix   Close
Close up mixing   Close
Canola clean bowl   Close
Cooked   Close
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Finished bag   Close
Nut free for some-Final   Close

Reviews & Comments 10

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    " It was excellent "
    katelyn ate it and said...
    Just made this.. YUM!! Compared two different recipes.. this one was easier and came out better!! The other came out as "toffee corn".. very good, but not what i wanted.. :) Thanks!!
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    " It was excellent "
    cookingandbakingqueen ate it and said...
    Thank you for a wonderful post.
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    " It was excellent "
    m2googee ate it and said...
    Thanks for a great post! You have my 5!
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    " It was excellent "
    momoften ate it and said...
    5 stars all the way!!!! (all to my waist - I am still munching on it)
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    " It was excellent "
    juels ate it and said...
    Alright now, who gave this a low rate? The recipe deserves no less than a 5! Thanks, JJ, my kids will love this!
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    " It was excellent "
    momoften ate it and said...
    Oh, and I was going to say that I make it by spraying a large foil baking pan (it is dented and well used after all this time)with cooking spray, doing all the mixing and baking in it and the sides are nice and high. It holds 5 quarts of popcorn easily. I then spread the caramel corn on baking sheets to cool and can go onto another batch if necessary.
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    " It was excellent "
    momoften ate it and said...
    I am going to note your recipe next time I make it - I made my recipe and it uses 2 sticks of butter to 2 cups brown sugar. (I make a big batch with 5 qts of popcorn - a heaping 3/4 cups of seeds.) I made a batch with pecans, cashews and peanuts for my husband and a plan batch for those who don't or can't have nuts- it is too addicting. Thanks for th post, since I had no idea what to make for New Years.
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    " It was excellent "
    hoosiermom68 ate it and said...
    Oh,yeah.A man after my own heart.I bet this doesn't last long,I LOVE caramel corn.Mom used to make this,though it's been years and she is gone now.Thanks for posting and bringing back some good memories!
    Have a nice week.
    Carrie :)
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  • thegoldminer 5 years ago
    Maybe too much soda. I use a 2 quart pan and it always rises to about an inch from the top. But good to warn people Probably if one made this recipe and doubled it in the same 2 quart pan it would foam over the top. So good input for others, thanks. JJ
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    " It was excellent "
    momoften ate it and said...
    Love the baked caramel corn. Caution for those who have never done this: use a big enough saucepan because it will foam up high. I didn't when I was in college and have a scar on the back of my hand from the intense burn I got from grabbing the pan handle when it overflowed.

    (Now I have to make some and I have already eaten too much this season. Oh well, it isn't the new year yet!)
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