Caramel Corn

Caramel Corn |

I never thought I could make Caramel Corn this good! It just wouldn’t be Fall without the smell of Caramel Apples and Caramel Corn.

This recipe for Caramel Corn caught my eye when I was on the King Arthur Flour site the other day looking for the Apple Cinnamon Scone recipe. I thought, I can do that!

Caramel Corn |
So, I got all the ingredients, including a hot air popcorn maker, and off I went. It’s funny, I had a hot air popcorn popper years ago when they first came out, but don’t have any idea what happened to it. I guess when the microwave popcorn craze came out, the hot air popper went out the window. I will tell you I melted some butter, and poured it on the extra popcorn to snack on. There is nothing like freshly popped popcorn with REAL butter! I’m not a fan of the microwave stuff, and now I know why!

This recipe is extremely easy to make. I never knew it was so easy! I will be making this a lot more often. This is also perfect to make with the kids. There is also an alternate to make popcorn balls if needed.

Thank you Carol, for a dynamite recipe!

Caramel Corn |

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Caramel Corn

  • Author: A Foodie Affair
  • Total Time: 1 hour 20 mins
  • Yield: 10 1x


Popcorn coated with rich caramel. A delicious snack for anytime.


  • 15 cups popped corn (1/2 cup kernels, unpopped)
  • 2 tablespoons molasses
  • 1 cup brown sugar, packed
  • 1/2 cup salted butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon baking soda


  1. Preheat your oven to 200°F and line a half-sheet pan (18″ x 13″ pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
  2. In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
  3. Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
  4. Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
  5. Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
  6. Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.


Add 1 cup of roasted, salted peanuts to make your own Cracker Jack’s.

For Popcorn Balls:

Omit the baking soda from the recipe. As soon as you can handle the popcorn without burning yourself, form into balls, and place a lollipop stick, Popsicle stick, or skewer into one end.

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Snack



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