Caramel Corn

  • Active Time 25m
  • Total Time 1h 25m
  • Rating ****

Makes 24 cups

Homemade caramel corn is so much better than store bought and it's fun to make!


  • 14 cups freshly popped popcorn (about 1 cup kernels)
  • One 9 1/2-ounce container mixed roasted salted nuts
  • 2 cups (packed) golden brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda


Preheat oven to 225 degrees F. Butter a large metal bowl and two metal forks and have ready two large (ungreased) cookie sheets. Place popcorn and nuts in bowl and keep warm in oven while preparing caramel. Combine brown sugar, butter, corn syrup and salt in heavy large saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium high and boil without stirring, until mixture registers 255 degrees F on candy thermometer

Remove from heat and immediately add baking soda (mixture will bubble up) and stir until baking soda is mixed in thoroughly. Working quickly, pour caramel over popcorn and nuts. (Maintain oven temperature.) Mix caramel into popcorn and nuts using forks. Divide mixture between the two large cookie sheets. Bake stirring every 15 minutes for 1 hour. Let cool, then break into pieces and store in air-tight container.

Recipe reprinted by permission of All rights reserved.

RecID 4369

nutrition information per serving

224 calories; 12g total fat; 16mg cholesterol; 192mg sodium; 30g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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