Crunchy Caramel Corn Recipe

We’re going retro today. This was one of my first blog posts on Sweet Life in The Valley way back in November 2007! It’s the most delicious Crunchy Carmel Corn recipe that is way better than Cracker Jacks or Werther’s store-bought caramel corn. Plus, it’s really easy to make. Enjoy!

For us caramel season is FALL! It’s when we make our caramel apples, caramel apple nachos, creamy homemade caramels, and our very best better than crackers jacks Crunchy Caramel Corn.

Thanksgiving is coming up soon. Why not make some caramel corn to share with friends and family as a little gift of gratitude for them. It's also a tasty snack to eat fireside in the chilly Autumn weather.

Caramel Corn Ingredients list:

• 1 cup butter

• 2 cups brown sugar

• 1/2 cup corn syrup

• 1 tsp salt

• 1/2 tsp baking soda

• 1 tsp real vanilla

• 6 quarts of popped popcorn

Pop your popcorn and set aside. Melt butter in a heavy bottom pot add sugar syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes on medium heat. Remove from heat and stir in vanilla then stir in baking soda. The mixture will foam up so be careful. Butter a large roaster or two cookie sheets. Mix caramel with popcorn until popcorn is coated with caramel mixture in the pan. Place in the middle of the oven and bake at 250 degrees for 1 hour mixing every 15 minutes. Remove from oven and cool.

​Sweet & Simple Tip:

Read your labels on corn syrup. I use the Karo brand corn syrup. It is the only brand I have found that is corn syrup rather than high fructose corn syrup