Monday, October 29, 2012

Caramel Corn

Caramel Corn

  I usually don't start making caramel corn until closer to the holidays because once I start I can't stop!   I started early this month making it for my monthly activity for ambassador program as one of the brand partners is Karo Syrup.  I've made this several times this month and every time it gets devoured quickly.  Warning.....It's very addicting.  The recipe for classic caramel corn on is very good but I have an all-time favorite recipe that I got from - Amateur Gourmet Both recipes are good so if you love caramel corn, make it at home, you won't be sorry.
*I now use mushroom popcorn.  Its round shape makes it the perfect popcorn for making caramel corn.  I use this brand, Tietz Family farm. I found it at the farmers market in Madison, Wisconsin and now order it online.  You can also order other brands on Amazon.

6 quarts (24 cups) of Popped corn (place popped corn in a large roasting pan making sure to remove ALL the old maids)

1 cup butter
1/2 cup light Karo corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)

1/2 tsp baking soda

Heat your oven to 250F.  Place popped corn in large roasting pan in preheated oven while you make the caramel.   (Keeping the popped corn and pan warm will help coat the caramel)  In a large saucepan melt the butter, stir in the corn syrup,  brown sugar and salt.  Stir until the mixture comes to a boil (medium). Boil (medium)
without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every 15 minutes that it's in the oven.)   Bake for 60 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   When done, spread on counter lined with parchment or foil.  Let it cool and eat!  Store in airtight container or large zip lock bag.

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 

It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on medium high heat and it burned.  I corrected that to medium and it turns out amazing.  
I use this 2 quart bowl to measure out popped corn.  Recipe calls for 6 quarts.
Use a large roasting pan or large disposable foil pan to mix and bake caramel corn.  As it bakes you will stir every 15 minutes, this helps to coat all the popped corn into caramel goodness!
Lay out to cool on a piece of parchment paper.  Be warned......once you start eating this you may not be able to stop!

Here are a few other Karo syrup recipes that are keepers.
This is the best pecan pie, it's a keeper.  Here's the link to the recipe on Allrecipes - Premium Pecan Pie

These are a family favorite.  Here's a link to the recipe on - Chocolate Scotcheroos


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  1. Replies
    1. Hi Ben, are you going to be doing some baking this summer? I made a batch of the caramel corn for your Dad and Uncle Kevin's golf outing. With all those guys I bet it didn't last long!