Easy Homemade Caramel Corn

Easy Homemade Caramel Corn

Summer Fest Ingredient: Corn

I know what you’re thinking. You have a beautiful bounty of fresh summer corn to saute, grill, puree and bake (i.e.: the whole point of Summer Fest) and you did what with this week’s ingredient?

Yep. I popped it. No husking, no picking through for a good cob, no fidgeting with silken strings to avoid accidental flossing. I plain ol’ ripped open a bag and started popping. But I swear this was only out of necessity …

My mom and grandmother declare every imaginable holiday as an excuse to send me my favorite treat – a tri-colored assortment from my best buddies over at The Popcorn Factory. And since I polished off the 4th of July tin weeks ago, and Labor Day’s shipment is way too far away, this kernel-crazed aficionado has resorted to making her own. Serve this quick-fix crunchy treat in bowls or go the extra accessible step and make parchment paper cones for finger-friendly snacking.

A full list of corn recipes (and more pics!) from my fellow Summer Fest 2010 bloggers is after the jump …


Easy Homemade Caramel Corn

Yield: 20 servings

Prep Time: 10 min

Cook Time: 1 hour


¼ cup vegetable oil
¾ cup unpopped popcorn
1 cup (2 sticks) unsalted butter
2 cups light brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
¼ cup pecans (optional)


Preheat oven to 250ºF.

Place a large stock pot over medium heat and add the vegetable oil.

Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for one minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. Reserve the popcorn.

Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and stir in the baking soda and vanilla extract.

Immediately pour the caramel over the popcorn, stirring to coat each kernel.

Transfer the coated popcorn into two 9x13" shallow baking pans.

Bake the popcorn for one hour, stirring every 15 minutes.

Remove the caramel corn from the oven and spread it onto parchment paper to cool completely before breaking it into pieces.

Recipe adapted from AllRecipes.com.


Easy Homemade Caramel Corn

Easy Homemade Caramel Corn

Easy Homemade Caramel Corn

Fellow Summer Fest 2010 Bloggers:


  1. says

    Yum! Caramel corn is one of those things I just can’t resist! This time of year, I can’t help but just eat corn straight off the cob most of the time, grilled or steamed, but if I do cook with it, my favorite recipes include:


    Three Sisters Chili, and

    Green Chile Chicken Tortilla Soup

    A few have been on the blog for a while, but I couldn’t help but share them this week for SummerFest! Thank you for hosting!


  2. Kris James says

    If you don’t have time to make your own delicious homemade caramel corn, check out TheBigPopper.com. Their caramel popcorn is an old-fashioned favorite that is as delicious and addictive a snack as ever. I recommend ordering a tin or two today for home or as a gift.

  3. Sladie says

    OMG I love caramel popcorn. Thank you for providing a print link, this is absolutely perfect for my Canada Day celebration (which is today xD) thank you.

  4. says

    My spouse and I stumbledd over here frim a different web address and
    thought I might check thigs out. I like what I see so now i’m following you.
    Look forward to looking at your web page for a second time.


  1. […] Have you ever tried caramel popcorn?  Well if you haven’t, please take my word that it is delicious!  I’ve always had a hard time finding it once Summer passed, so I was extremely happy to find this recipe from Just a Taste. […]

Leave a Reply

Your email address will not be published. Required fields are marked *