Grandma's Caramel Corn


prep 0:20       total 1:30


5 quarts



4.73 l. popped corn
236.59 ml. butter
473.18 ml. brown sugar, packed
118.29 ml. light corn syrup
2.46 ml. baking soda
2.46 ml. vanilla


Spread popped corn in a large shallow pan. Pat in 250°F oven to keep. Combine butter, brown sugar, and corn syrup in 2 quart sauce pan. Heat at medium until sugar dissolves. Continue to boil to form a firm ball (248°F), about 5 minutes. Remove from heat, stir in soda and syrup (will foam). Pour mixture over warmed corn in a fine stream. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in airtight containers.

Author's Comments

This is the best caramel popcorn around!

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1 Recipe Reviews


bearly reviewed Grandma's Caramel Corn on February 1, 2005