Crispy Caramel Corn

Are you one of those people who enjoys getting the big tin of of different popcorn flavors at holiday time?  I always love the caramel and cheesy popcorn in the trio of flavors.  Well, if you generally like caramel corn, you’re going to love this recipe!

It has been years since I made caramel corn.  I think the reason I quit was that the last few times I tried, it came out sticky and lacked the crispness that I wanted.  It had better flavor than store bought, but the texture just wasn’t right.

I decided to give it another try and am so glad I did!  I changed from what I thought was my favorite recipe to another one that I had all along.  I dug out my favorite Mennonite cookbook that I bought once when up in Ohio.  There I found this fabulous recipe for the crispiest caramel corn with the best flavor that I’ve ever had.  Period.  It is perfect with or without the peanuts.  I drizzled a little chocolate on some to try it that way.  I never found a way that wasn’t absolutely delicious!

Caramel Corn 474


  • 8-9 quarts popped corn (be sure there are no unpopped kernels)
  • 1 cup peanuts (or any nut you like)
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 cup butter or margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Caramel Corn 470Directions:

Combine popcorn and peanuts in a large container.  Set aside.

Combine brown sugar, salt, corn syrup and butter/margarine in a saucepan.

Over medium-high heat, stir constantly until it reaches the boiling point.  Boil for a full 5 minutes.  Remove from heat

Sit in baking soda and vanilla until foamy.

Pour syrup over corn mixture, stirring until well coated.

Pour onto 2 large cookie sheets that are coated with butter, cooking spray, or parchment paper.

Place in a 250 degree oven for 1 hour, stirring occasionally.

Let  caramel corn cool completely, then break into pieces.

(A great addition to this crispy caramel corn is to add a drizzle of melted chocolate.  You can use any good quality chocolate that is melted to drizzle over the top.)

Recipe Source:  Mennonite Country Style Recipes & Kitchen Secrets  by Esther Shank

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