Save on Pinterest

Caramel Corn with Nuts

Total Time

Prep: 20 min. Bake: 45 min.


2-1/2 quarts

This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. —Karen Edwards, Sanford, Maine
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 10 cups popped popcorn
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup dark corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup mixed nuts


  1. Place popcorn in a large bowl; set aside.
  2. In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
  3. Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

Nutrition Facts

3/4 cup: 224 calories, 13g fat (5g saturated fat), 19mg cholesterol, 260mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.

Recommended Video