Courtside Caramel Corn

“My guests say they can’t stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team’s logo. The delectable syrup coats the popcorn well but isn’t sticky.” —Sharon Landeen, Tucson, Arizona

Courtside Caramel Corn - Feature Image
Servings Prep Time Cook Time
5-1/2quarts 15minutes 45minutes + cooling
Servings Prep Time
5-1/2quarts 15minutes
Cook Time
45minutes + cooling
Portions: quarts
Portions: quarts
  1. Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
  2. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.
  3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Recipe Notes

Courtside Caramel Corn Tips

What does baking soda do in caramel popcorn?

The caramel sauce will bubble up when the baking soda is added. Those bubbles will retain a little moisture when cooled, and ensure that your caramel popcorn is crisp—but not hard like toffee.

How long does caramel popcorn last?

Not very long before it’s gobbled up! If you’re lucky enough to have leftovers, store your caramel corn in an airtight container away from moisture and humidity for up to 3 months. Check out more tips for how to store leftover food.

Can I freeze homemade caramel corn?

Caramel corn is not a good candidate for the freezer, since moisture from the freezer will make it soggy.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts
1 cup: 230 calories, 12g fat (6g saturated fat), 22mg cholesterol, 343mg sodium, 32g carbohydrate (23g sugars, 1g fibre), 1g protein.