Courtside Caramel Corn Recipe

Courtside Caramel Corn Recipe

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  • 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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