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Sweet Caramel Corn

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Sweet Caramel Corn Recipe

Crunchy popcorn, caramelized sugar, and a touch of salt — what's not to love? Caramel corn isn't just for Halloween or Christmas; it's also a real "take me out to the ballgame" summertime treat.

At a glance

6 quarts caramel corn


Choose your measure:

  • 6 quarts popped corn, spread in a lightly greased or parchment-lined pan and kept warm in a 250°F oven (See"tips", below.)
  • 2 cups light brown sugar, firmly packed
  • 1/2 cup light corn syrup
  • 1 cup (16 tablespoons) butter
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda


  1. In a deep, heavy pan, bring to a boil the sugar, corn syrup, butter, salt, lemon juice, and vanilla; stir gently until the sugar dissolves.
  2. Cover the pan and boil for 3 minutes. Uncover the pan and cook, without stirring, until the syrup reaches 260°F (the hard-ball stage of the syrup).
  3. Remove the syrup from the heat and quickly stir in the baking soda; the mixture will foam up. Immediately pour it over the warm popcorn, spreading evenly.
  4. Reduce oven heat to 225°F and bake the popcorn for 1 hour, stirring every 20 minutes, until it's light- to medium-brown.
  5. It will become very crunchy as it cools. If you haven't used parchment paper, turn the popcorn out onto buttered baking sheets to cool. Cool completely, break apart, and store in airtight containers.