Published Aug 5th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 28 servings Calories 238.4

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you’ll ever find!

Recipe Ingredients

  • 7 quarts plain popped popcorn
  • 2 cups dry roasted peanuts
  • 2 cups brown sugar
  • ½ cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  3. 3 Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
  4. 4 Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Nutrition Facts

  • Calories 238.4
  • Carbohydrate 21.9 g
  • Fat 16.3 g
  • Fiber 1.7 g
  • Protein 3.4 g
  • Saturated Fat 2.6 g
  • Sodium 387.6 mg
  • Sugar 12.2 g
Watch how to make a foolproof caramel corn recipe. You'll see how to prepare the simple caramel sauce for this 5-star candied ...


  1. Update: I am speechless....only because my mouth is stuffed with caramel corn. 5 stars is not enough. I followed other users tips. 1. Baked at 200 for 40-45 minutes stirring every 10-15 min. 2. Used butter instead of margarine. 3. Used a large roasting pan. Much easier for stirring. 4. I used a whisk for - Read more ...
  2. I feel so badly reviewing this recipe with 3 stars! Mine tasted kind of burnt. I will definately try it again and cut down the cooking significantly. My oven only goes down to 300 so I cut down the cooking time to only 25 minutes and stirred it often...still tasted burned. I would NOT use - Read more ...
  3. Outstanding!! I have made one similar to this for years. One suggestion....use a turkey roaster and a stiff spoon to stir with. The tall sides of the turkey roaster make it so much easier to do a good job stirring. When you stir, make sure that you scrapt the bottom and sides of the roasting - Read more ...
  4. This is just the BEST caramel corn! I used 2 bags of microwave popcorn. After corn is popped, I place it in a large paper grocery bag and pour caramel mixture over it (stir with a wooden spoon).I also added some slivered almonds and some dried cranberries (yum).Poured mixture in jelly roll pan coated with - Read more ...
  5. I've been making this recipe since 1979 and it IS the best caramel corn recipe I ever found! I never use peanuts, though. I use almonds, cashews or pecans. Do use butter - improves it so much,if you can believe that! This is great to give in tins or those pretty decorative bags at Christmas! - Read more ...
  6. I've been on AR for several years now & found lots of great recipes, but this is the 1st one that I said "Wow! I've got to rate this one!". Thank you Anita! My 4 yr old is allergic to peanuts & tree nuts so he had never had caramel corn before (but is a - Read more ...
  7. Thank you so much for this wonderful recipe -- it's scrumpdillyicious! :) Instead of 1/2 c. light Karo, I used 1/3 c. light Karo and 1/3 c. molasses. This gave it a flavor absolutely identical to Cracker Jacks (I also used Spanish peanuts rather than dry roasted). I used a large roasting pan and a - Read more ...
  8. An easy way to coat the popcorn is to put the popped corn in a paper grocery bag and pour the caramel mixture over it and stir with a wooden spoon, then dump the mixture out onto your baking pan and throw the paper bag away. I agree with another reviewer that 200 degrees is - Read more ...
  9. I've made twice. The first was following the recipe exactly and it was AWESOME. It was somewhere between caramel and toffee. The second time, I realized (already into it) that I was out of brown sugar, so substituted white sugar and added 4T molasses. It too was awesome and if you're looking for a Cracker - Read more ...
  10. Very yummy. I used Orville Redenbacher's Smart Pop Kettle Corn popcorn for this recipe. I lined one of the pans with foil, but ran out when I went to line the other pan. On the unlined pan, the carmel drippings came off and mixed very well with the popcorn while I stirred it and also - Read more ...

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