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Caramel Popcorn

Caramel Popcorn

Three variations of an old favorite, Caramel Popcorn! The first version is truly old-fashioned and rich. The second variation is a bit lighter and the third a healthful variation.


1 pound brown sugar
1 stick butter
1 stick margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
3 quarts popped corn
1 cup peanuts


Cook brown sugar, butter, margarine, syrup, and salt over medium high heat for 5 minutes after boiling.

Remove from heat and add 1-teaspoon baking soda.

Have 3-quarts popcorn and peanuts in a large baking dish ready.

Pour sugar mixture over popcorn and mix thoroughly.

Bake in a 250-degree oven for 45 minutes, turning popcorn every 15 minutes.

Nutrition Information

Recipe makes 16 cups.

Variation I: Microwave Caramel Popcorn

1/2 cup butter
1/4 cup white Karo syrup
1 cup brown sugar
1/2 teaspoon salt
6 quarts popcorn, popped
1/2 teaspoon baking soda

Mix Karo syrup, brown sugar, and salt in glass microwaveable dish. Cook on high power in microwave for 2 minutes on high. Stir and cook 4 minutes. Take out of oven and stir in baking soda.

Pour over 6 quarts of popcorn. Mix well. Put in large paper grocery bag. Fold top of bag down several times. Cook in microwave for 1-1/2 minutes on high. Shake bag. Repeat.

Cook for 30 more seconds. Pour onto cookie sheet to cool.

Variation II: Lighter Caramel Popcorn

6 cups popcorn, popped
2 tablespoons butter
2 tablespoons honey

Spread popcorn evenly in large, shallow baking pan.

In small saucepan, melt butter and blend in honey. Pour over popcorn, stirring to coat all pieces. Bake at 325-degrees for eight to ten minutes, stirring often.

Cool slightly in pan before removing. Store in airtight container. Recipe 6 servings of caramel popcorn; serving size is 1 cup.

Did you know?

National Caramel Popcorn Day is April 6!

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