Courtside Caramel Corn Recipe
Courtside Caramel Corn Recipe photo by Taste of Home

Courtside Caramel Corn Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:22 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 22 servings

Ingredients

  • 6 quarts popped popcorn
  • 2 cups packed brown sugar
  • 1 cup butter, cubed
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon baking soda

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts.
Originally published as Courtside Caramel Corn in Taste of Home December/January 1999, p37

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.

Reviews for Courtside Caramel Corn

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 27, 2014

"Easy, relatively fast, and a hit with caramel-popcorn lovers---what more could you want in a caramel corn recipe? I added an extra 1/4 teaspoon of baking soda (after reading reviews for Paula Deen's nearly identical recipe) this time around, but the recipe's been great each of the 5+ times I've made it."

MY REVIEW
Reviewed Jun. 29, 2014

"This is the best caramel corn. As stated-store in air tight containers but it won't last long. It's easy to make, delicious to eat and not sticky like some caramel corns can be."

MY REVIEW
Reviewed Dec. 15, 2013

"Everyone loves when I make this. Be careful to get all the kernals out though I made that mistake once, OOPS!"

MY REVIEW
Reviewed Oct. 27, 2013

"I have made this several times over the years,,I always have to make two batches,,,It is GREAT!!!"

MY REVIEW
Reviewed Oct. 18, 2013

"As a matter of preference, I used a little extra popcorn (about 8 qts) and used dark brown sugar because that's what I had on hand. Excellent! Exactly what I'd hoped for! Thanks for another great recipe!"

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