Go to the Globe and Mail homepage

Jump to main navigationJump to main content



Caramel popcorn crunch Add to ...

  • Preparation time: 15 min
  • Cooking time: 1 hour
  • Ready time: 1 hour 15 min
  • Servings: 6 cups


10 cups plain popped corn

6 tbsp butter

¾ cup light brown sugar

¼ cup granulated sugar

½ tsp salt

¼ cup light corn syrup

¼ tsp baking soda

½ tsp vanilla extract (optional)


Preheat oven to 250F.

Pop corn, and transfer to a bowl and set aside.

Melt butter in a small saucepan over medium heat.

Once butter has melted, add brown sugar, salt, and light corn syrup, and bring to a boil, making sure to stir continuously to emulsify the ingredients.

Once the mixture has come to a boil, stop stirring and let it boil for 3 to 4 minutes undisturbed.

Remove fromheat, and stir in baking soda and vanilla.

Pour over popcorn and gently mix together to coat evenly.

Transfer the caramel popcorn to a baking dish, and place in the oven for 1 hour, stirring the mixture every 20 minutes.

Remove from oven and cool.

Once cooled completely, break into smaller bite-size pieces.

Store in a cool dry place packed in an airtight container.

Next story




Most popular videos »

More from The Globe and Mail

Most popular