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14 cups - Popped popcorn
2 cups - Brown sugar (packed)
1 cup - Butter 
½ cup - Light corn syrup
1 teaspoon - Salt 
1 teaspoon - Baking soda
Red food coloring (paste food coloring from craft stores works well)

Once you have popped the popcorn, remove any unpopped kernels. Place the popcorn in a buttered metal bowl and place in a 200-degree oven to keep warm.

Combine the brown sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Add a little red food coloring to the butter you are melting. 

Once the mixture begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on candy thermometer.

Remove from heat and add baking soda. The mixture will start to foam, so stir well until blended. Pour the hot mixture over the popcorn and toss gently with well buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes.

Remove the caramel corn from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container.