Caramel Corn

Fun snack for tailgating, Halloween, or fall activities... actually good at any time.


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6 quarts dry, popped corn 2 sticks butter, not margarine 1 cup brown sugar ½ cup white Karo ½ teaspoon baking soda small can nuts (I prefer redskin peanuts); this is optional

Nutritional information

No nutrition information available


I use an air popper to get the dry popped corn. Put popped corn in a large roasting pan. Remove any kernels that did not pop. Bring to a boil the butter, brown sugar and Karo, stirring for about 4 minutes. Remove from heat and add the baking soda. The soda will cause the syrup to foam up. Add the nuts to the syrup, at this time, if you plan on using nuts. Pour the syrup evenly over the popped corn. Bake at 200° for 1 hour, stirring every 15 minutes. Remove the roasting pan from the oven at the end of the hour and cool the caramel corn in the pan. Use a big spoon to separate the caramel corn. Store in an air tight container when the caramel corn has completely cooled.