Grandma’s Caramel Corn
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Grandma’s Caramel Corn is a perfect homemade snack that will feed a crowd. The homemade, buttery caramel sauce makes this caramel corn recipe the best. Trust us when we say that one handful – or two or three – of this sweet treat will not be enough.
Classic Caramel Corn Recipe
What’s better than regular old popcorn?
Popcorn that is slathered with a homemade buttery caramel sauce. This was Grandma’s recipe, and it won’t disappoint. Barbara made it as a snack to take to a party, and it was one of those bowls that you couldn’t walk by without grabbing a handful.
Barbara fully admits that she is not a master of popping popcorn on the stove. What does a 32-year-old do when she needs popcorn for a recipe? Call Mom, of course. Thirty minutes later, she picked up the popcorn all ready to go. Thanks Mom!
This is also a great recipe to pull out at the holidays as a gift for teachers, landlords, neighbors, and family.
Ingredients
- Butter
- Light Brown Sugar
- Corn Syrup
- Salt
- Baking Soda
- Vanilla Extract
- Popcorn
How to Make Grandma’s Caramel Corn
Step by Step Instructions
- Melt the butter in a medium-sized saucepan, and then add brown sugar, corn syrup and salt.
- Bring the mixture to a boil while stirring constantly.
- Continue to allow the mixture to boil for 5 minutes without stirring it.
- Remove from heat and add the baking soda and vanilla.
- Pour over the popcorn in a large bowl that has been sprayed with nonstick cooking spray and mix until it is all coated.
- Spread the popcorn mixture onto two large cookie sheet pans with sides that has been sprayed with cooking spray.
- Bake for an hour in 250-degree oven, stir every 15 minutes, scraping the caramel off the bottom of the pan and reincorporating it back through the popcorn.
- Let cool on a wire rack before serving.
Storage Instructions
Let caramel corn cool completely before placing in an airtight container or a zip-lock bag. Store at room temperature.
Scroll to the bottom of the post for the complete recipe for homemade caramel corn.
How long does caramel corn last?
If stored properly in an airtight container or zip-lock bag, homemade caramel corn should stay fresh for up to 2 to 3 weeks.
Why do you add baking soda to caramel corn?
Wondering why we add baking soda to the caramel mixture? It reacts with the brown sugar and corn syrup to help create a softer texture to the caramel corn.
Recipe FAQs
- Light corn syrup or dark corn syrup works in this recipe.
- I spray two large bowls with nonstick cooking spray and pour the half the popcorn in each. This makes it easier to stir and the spray keeps the caramel from sticking to the bowl.
- Use large sheet pans or cookie sheets with a side. Be sure to spray your sheet pans, or clean up will be a lot harder.
- The boiling sauce should be at a full boil.
- Remove the pans from the oven when stirring; it’s so much easier.
- Use regular popcorn not bagged, buttered and salted.
- Try our Caramel Puff Corn recipe if you are a fan of the store-bought puffed corn in the chip aisle!
Homemade Candy Recipes
Kitchen Utensils
- Medium to Large Saucepan
- Whisk
- Large Bowls
- Cookie Sheet Pans
- Spoonula
- Nonstick Cooking Spray
Grandma’s Caramel Corn
Ingredients
- 1 cup butter
- 2 cups firmly packed brown sugar
- 1/2 cup corn syrup light or dark will work
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 6 quarts popped popcorn
Instructions
- In a medium-size saucepan, melt butter and then add brown sugar, corn syrup and salt.
- Bring to a boil, stirring constantly. Continue to boil for 5 minutes, without stirring.
- Remove from heat; add baking soda and vanilla.
- Spray 2 large bowls with nonstick cooking spray, and divide the popcorn in half. Pour hot caramel mixture over popcorn and mix well.
- Pour onto 2 sheet pans with sides that have been sprayed with nonstick cooking spray (cookie sheet pan works great).
- Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Scrap any caramel from the bottom of the pan, and reincorporate it back through the popcorn.
- Remove from the oven, and stir one last time. Let cool before eating.
- Enjoy now, or pack it up in airtight containers or ziplock bags for later.
Notes
- Light corn syrup or dark corn syrup works in this recipe.
- I spray two large bowls with nonstick cooking spray and pour the half the popcorn in each. This makes it easier to stir and the spray keeps the caramel from sticking to the bowl.
- Use large sheet pans or cookie sheets with a side. Be sure to spray your sheet pans, or clean up will be a lot harder.
- The boiling sauce should be at a full boil.
- Remove the pans from the oven when stirring; it’s so much easier.Â
- Use regular popcorn not bagged, buttered and salted.
- Try our Caramel Puff Corn recipe if you are a fan of the store-bought puffed corn in the chip aisle!
Nutrition
