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Courtside Caramel Corn

 Courtside Caramel Corn
"Can't stop eating it!" say guests about my caramel corn. For our basketball party. I fix enough to fill a big red tin decorated with the University of Arizona logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
22 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 6 quarts popped popcorn
  • 2 cups packed brown sugar
  • 1 cup butter, cubed
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon baking soda


  • Place popcorn in a large bowl and set aside. In a large saucepan,
  • combine the brown sugar, butter, corn syrup and salt; bring to a
  • boil over medium heat, stirring constantly. Boil for 5 minutes,
  • stirring occasionally.
  • Remove from the heat. Stir in vanilla and baking soda; mix well. Pour
  • over popcorn and stir until well-coated. Pour into two greased
  • 13-in. x 9-in. baking pans.
  • Bake, uncovered, at 250° for 45 minutes, stirring every 15
  • minutes. Cool completely. Store in airtight containers. Yield:
  • about 5-1/2 quarts.
Nutritional Facts: 1 serving (1 cup) equals 230 calories, 12 g fat (6 g saturated fat), 22 mg cholesterol, 343 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein.