Baked Caramel Corn

Makes: 24 cups
Ready In: 1.5 hours
Prep Time: 30 minutes
Cook Time: 1 hour


6 quarts popped corn (24 cups)
1 cup margarine (butter will burn)
2 cups brown sugar, packed
1/2 cup white corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla



  1. Preheat oven to 250° F.
  2. Pop 6 quarts (24 cups) of popcorn into a huge bowl.
  3. Melt butter in a 4-quart saucepan or pot. Stir in brown sugar, corn syrup, and salt.
  4. Bring to a boil, stirring constantly.
  5. Boil 5 minutes without stirring.
  6. Remove from heat. Stir in soda and vanilla.
  7. Pour caramel over popped corn, mixing well. Turn onto 2 large, flat pans lined with parchment paper.
  8. Bake for 1 hour, stirring every 15 minutes.
  9. Remove from oven, cool completely, and break apart.

from the kitchen of

From the kitchen of Sylvie


This recipe makes a dry, crispy caramel coating on the corn. It's rather addictive.