Caramel Corn

Caramel Corn

Don B
Edited on May 08, 2010

The only way to eat popcorn this is so easy and it makes the best caramel corn.


15 cups popped corn (3 or 4 bags of microwave popping corn I use 4)
2 cup packed brown sugar
1 cup butter or margarine
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda


1. Heat oven to 200 f.
2. Remove any unpopped kernels.
Place popcorn in very large bowl, or divide between 2 ungreasd 13x9 pans.
3. In 2 quart saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 min. without stirring; remove from heat. Stir in baking soda until foamy.
4. Pour sugar mixture over popcorn; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9 pans.
5. Bake 1 hour, stirring every 15 min. Spread on foil. Cool completely about 30 min. Store tightly covered.

Not a NESTLÉ®-tested recipe.

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