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

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My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's 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


  • 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

Nutritional Facts

1 cup: 230 calories, 12g fat (6g saturated fat), 22mg cholesterol, 343mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 1g protein.


  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 13x9-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

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greatwithoutgluten User ID: 6330173 258955
Reviewed Dec. 31, 2016

"Awesome! I will definitely be making this again. So good!"

volson User ID: 3322527 245629
Reviewed Mar. 18, 2016

"This is almost identical to the recipe I use, but I use puff corn - no hulls! We call it "crack corn" - can't stop once you start!! Delicious!!!"

Queenlalisa User ID: 15400 243588
Reviewed Feb. 10, 2016

"We loved this crunchy popcorn! Double the recipe, it goes fast."

quilter_Cheryl User ID: 239116 240908
Reviewed Jan. 2, 2016

"Excellent recipe for caramel corn! After trying this recipe, I've thrown away my old one. Great flavor, texture and caramel coverage of the corn. I also used 3/4 tsp. soda like another reviewer noted, and it turned out very well."

teris9 User ID: 6610935 202910
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."

ebramkamp User ID: 702841 24841
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."

laura1008 User ID: 2581549 58500
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!"

roberta bowser User ID: 4547912 51837
Reviewed Oct. 27, 2013

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

angelasandoval User ID: 2401339 24837
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!"

coffeeaddict24 User ID: 1542296 50339
Reviewed Jul. 16, 2013

"I once had a recipe for caramel corn that a dear friend gave me, and I lost it in between several moves. This recipe is close, and is easy to make. It never lasts long!"

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