Print Recipe

Crispy Caramel Corn



  • 3 1/2 quarts popped popcorn (about 1/2 cup unpopped)
  • 1/2 cup cocktail peanuts
  • 1/2 cup butter or margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda


  1. Heat oven to 250 degrees F. Grease well a 15 x 10-inch jellyroll pan.
  2. Place popped popcorn and peanuts in large well greased bowl.
  3. Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat and boil for 5 minutes.
  4. Remove from heat and stir in vanilla extract and baking soda.
  5. Pour syrup over popcorn mixture and mix well. Spread on greased jellyroll pan.
  6. Bake for 1 hour, stirring every 15 minutes.
  7. Remove from oven and separate kernels when cool enough to handle.
  8. Store in tightly covered containers.

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