Caramel Corn – Dana Shortt Gourmet

Caramel Corn


  • seven quarts popped popcorn
  • two cups brown sugar
  • one cup butter
  • one-half cup corn syrup
  • 1 teaspoon salt
  • one-half teaspoon baking soda
  • one-half teaspoon pure vanilla extract


  1. Preheat oven to 250º F.
  2. Boil sugar, butter and corn syrup in a saucepan over medium-high heat for about 4 minutes.
  3. Remove saucepan from heat and add the salt, baking soda and the vanilla. (The mixture will foam when the baking soda is added).
  4. Pour the caramel over the popped corn and stir carefully.
  5. Put popcorn onto a large pan into the oven and bake for 20-40 minutes, stirring every 10 minutes or so (note: if you want really chewy popcorn, don’t put it in the oven at all).
  6. Crumble as it cools