It’s that time of year….Halloween and Harvest parties, Trick or Treat, and Tailgating bashes. We all crave that quick and unique snack to share with others. Homemade caramel corn is a great addition to any occasion throughout the Fall and Winter Seasons.  We seem to make this non-stop from October through December and the bowl always goes empty.  Jim even likes to add a little kick by sprinkling cayenne pepper powder over the finished product.  However you decide to make it make it, it is sure to be a hit!

homemade caramel corn
Delicious Caramel Corn – 3 different versions: Regular, Chocolate, and Peanut
Which one is your favorite?

Caramel Corn Recipe

1 cup packed brown sugar
1 stick of unsalted butter
1/4 cup of light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3-4 quarts of Popcorn
Hint: I use one 6oz. bag of Popcorn with no hulls or kernels

**Optional versions:

Chocolate:
1/2 cup milk chocolate morsels
1 1/2 teaspoons shortening

Peanut:
Dry Roasted peanuts

Directions:

homemade caramel corn
Ingredients on the stove top

1. Place popcorn (also add the peanuts here if you are using) in shallow baking pans (cookie sheets with an edge or jelly roll pans work great)
*Hint – line your baking sheet with parchment paper or lightly grease your pans prior to baking

2. Place brown sugar, butter and light corn syrup in a non-stick medium sauce pan.

3. Bring to a boil,  then stir constantly for 3 minutes at a low boil

4. Remove from heat

5. Stir in vanilla and baking soda

6. Pour over Popcorn, stir to coat.

homemade caramel corn
Pour caramel mixture over the popcorn and mix

*** Hint — it will not coat every centimeter of your popcorn – so don’t worry it is designed to work this way.

7. Place in preheated oven at 250 degrees for 30 minutes, stir at 10 minute intervals while in the oven.

8. Remove from oven and place on wax paper to cool separating puffs into individual pieces.

homemade caramel corn
Drizzle chocolate over the caramel corn for a special treat!

Chocolate Option:
After you take the popcorn out of the oven, place the chocolate and shortening in a microwave safe bowl. Heat for 90 seconds, stopping to stir one time at the 45 second point. Drizzle over cooling popcorn. Let cool completely

9. Once cool, place in air tight container to preserve freshness

You may want to make a double batch, because this won’t last long – it’s addicting!!!! Enjoy!

Mary and Jim

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Caramel Popcorn
With optional topping instructions
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Ingredients
  1. 1 cup packed brown sugar
  2. 1 stick of unsalted butter
  3. 1/4 cup of light corn syrup
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon baking soda
  6. 3-4 quarts of Popcorn
  7. Hint: I use one 6oz. bag of Popcorn with no hulls or kernels
Optional versions
Chocolate
  1. 1/2 cup milk chocolate morsels
  2. 1 1/2 teaspoons shortening
Peanut
  1. Dry Roasted peanuts
Instructions
  1. Place popcorn (also add the peanuts here if you are using) in shallow baking pans (cookie sheets with an edge or jelly roll pans work great)
  2. *Hint - line your baking sheet with parchment paper or lightly grease your pans prior to baking
  3. Place brown sugar, butter and light corn syrup in a non-stick medium sauce pan.
  4. Bring to a boil, then stir constantly for 3 minutes at a low boil
  5. Remove from heat
  6. Stir in vanilla and baking soda
  7. Pour over Popcorn, stir to coat.
  8. *** Hint -- it will not coat every centimeter of your popcorn - so don't worry it is designed to work this way.
  9. Place in preheated oven at 250 degrees for 30 minutes, stir at 10 minute intervals while in the oven.
  10. Remove from oven and place on wax paper to cool separating puffs into individual pieces.
Chocolate Option
  1. After you take the popcorn out of the oven, place the chocolate and shortening in a microwave safe bowl. Heat for 90 seconds, stopping to stir one time at the 45 second point. Drizzle over cooling popcorn. Let cool completely
  2. Once cool, place in air tight container to preserve freshness
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

12 thoughts on “Homemade Caramel Corn Recipe – Peanuts and Chocolate optional :)

  • November 1, 2012 at 8:51 pm
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    Oh my goodness! This looks SO yummy! Did you use popcorn or puffed corn?

    Thanks for sharing on the All Star Block Party!!

  • October 31, 2012 at 1:27 pm
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    Sounds like a great idea for holiday gifts for the neighbors. I could put some in clear cellophane bags with pretty ribbons and I’m all set. Thanks!

  • October 28, 2012 at 1:24 pm
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    What temperature is the oven set at?

    • October 28, 2012 at 1:40 pm
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      Sorry Holly – should have put that in the post! The oven should be set at 250 degrees. Hope that helps! 🙂

      • October 28, 2012 at 4:46 pm
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        Thanks!

  • October 26, 2012 at 10:53 pm
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    Made a batch of this tonight. got 3 cookie sheets full out of it. have one and a half left.
    As my grand daughter said “This is gosh darn good Pappy, I can’t stop eating it!!” I’ll take that as a keeper.

    • October 26, 2012 at 3:49 pm
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      From the looks of our empty containers, we will be making more too!!!

  • October 26, 2012 at 11:05 am
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    This looks SO yummy! Do you know of a substitute for the corn syrup?

    • October 26, 2012 at 11:48 am
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      I have never tried it for the caramel corn recipe but you can replace light corn syrup with equal parts honey or “golden syrup,” which is another processed sweetener made from cane sugar. Golden syrup is more expensive and only available in select supermarkets and gourmet food shops.
      Keep in mind that all of these substitutes are sweeter than corn syrup and will lend a different flavor profile to the recipe. If you try it, let us know!

  • October 26, 2012 at 9:05 am
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    yummy, one day I will realize this for a movie night xD

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