Caramel Corn Recipe

How to Make Caramel Corn



10 cups fresh popcorn, popped

1 cup roasted peanuts, or other nuts

1 cup butter, no substitutes

2 cups dark brown sugar, packed

1/2 cup dark corn syrup* Tested Karo®

1/2 teaspoon baking soda, salt, vanilla extract, measure out in separate cup.


  1. Preheat oven to 275 degrees.
  2. Pop corn or use Skinny Pop already popped corn,  place in a lightly sprayed with cooking spray roasting pan. Roasting pan size needs to 12″ x 15″ x 2″ .
  3. Sprinkle nuts on top of corn. In large saucepan, melt butter; add brown sugar, and corn syrup. Stir constantly and bring to boil for 5 minutes. Be sure to watch your time.
  4. Remove from heat and add baking soda, salt, and vanilla extract.  Mixture will expand and turn a lighter color.  Baking soda causes this.
  5. Immediately pour caramel sauce over popped corn. Stir gently to coat kernels.
  6. Bake in oven @ 275 F for 45 minutes.  Stir to coat every 15 minutes.  Remove from pan and let cool.  Store in airtight container.
  • For orange colored cracker- jack, add 1-3 oz. package orange gelatin with the butter, syrup mixture.  Heat until smooth, proceed as recipe directs.
  • Great for gift giving. Don’t make Cracker Jack on a rainy day or in inclement weather.  It will be sticky.


  • Use a wooden spoon for stirring hot caramel mixture coating.
  • Lightly spray glass measuring cup when measuring corn syrup.
  • Be careful with cooked caramel it is very hot!
  • Keep oven temperature at 275 for best results as not to burn. If you oven runs hot, reduce temperature to 250 degrees.