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Courtside Caramel Corn Recipe

  • 22 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
½ cup corn syrup
1 teaspoon salt
3 teaspoons vanilla extract
½ teaspoon baking soda


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. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts.

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