Skip to main content

Servings: 6 cups

Ready time: 1 hour 15 min


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.

Report an error
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to