Caramel Popcorn

Warning: If you made this once you will be asked to make it again and again and again…

but it’s soooo good!

Another great recipe from the cookbook

Applehood & Motherpie


  • 1 cup butter (do not substitute)
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp Baking Soda
  • 1 tsp salt
  • 1 tsp real vanilla
  • 6 quarts popped popcorn
  • optional: peanuts, almonds, cashews, etc.


  1. Melt butter in large saucepan
  2. Add sugar, corn syrup and salt
  3. Over medium to high heat stir continuously until mixture comes to a boil
  4. Let mixture boil without stirring for 5 minutes
  5. Remove from heat
  6. Stir in baking soda & vanilla
  7. Slowly pour caramel over popped corn and optional nuts. Mix well.
  8. Spread popcorn mixture on 2 large baking sheets. (I put one on the top rack and one on the bottom and switch them each time I stir)
  9. Bake at 250° for 1 hour, stirring every 15 minutes.
  10. Remove from oven and break apart.

Store in covered container.

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