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Caramel Popcorn

By December 21, 2011May 21st, 2021No Comments

Cranberries & Canada Geese CookbookA “keep-it-on-hand” treat but, to keep it on hand, you’ll have to hide it!


  • 3/4 cups popping corn (unpopped)
  • 2 cups salted peanuts

Caramel Sauce

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 1/2 cup corn syrup
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda



1.  You’ll need a roasting pan to stir this in. Start by popping the corn. Place it in the roasting pan, checking to make sure that none of the un-popped kernels are included. Add salted peanuts to the popcorn.
2.  To make the sauce, combine the butter, sugar, corn syrup and salt in a large saucepan. (This is important because when you add the baking soda in the next step it may overflow the pan if a large enough one is not used.) Heat and stir, over medium heat, until boiling. Boil without stirring for 5 minutes.
3.  Stir in vanilla and baking soda. Immediately pour this mixture over the popcorn. Mix well to coat all pieces.
4.  Spread on 2 ungreased baking sheets. Jelly roll pans are good. You need pans with raised edges so that you don’t lose the caramel corn when you stir it.
5.  Bake at 250°F for 1 hour, stirring every 15 minutes.
6.  Cool thoroughly. Break apart and store in plastic bags or containers.

Makes 8 quarts.

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