Courtside Caramel Corn

Name: Courtside Caramel Corn
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 5-1/2 quarts.
Ingredients: 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

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

Ingredients

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

Directions

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 13x9-in. baking pans.
Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.

Nutrition Facts

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

Originally published as Courtside Caramel Corn in Taste of Home December/January 1999

Reviews

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Average Rating:

Becky

Oct 18, 2018

We have been making this recipe for years for a 4H bake sale. It always sells well, and has become a favorite at the sale. We always have to make extra because the people at home tend to gobble a lot of it down before it ever makes it to the sale! Great recipe.
ebramkamp

Dec 19, 2017

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. For Christmas I added 1 cup cocktail peanuts and 1 cup unsalted cashews. I poured the nuts on top of the popcorn then poured the caramel sauce over everything. I baked as usual. When the corn was completely cool I melted 1 T shortening with 1 cup mixed milk chocolate and semi sweet chocolate chips. I let it cool completely then put it in air tight metal tins to gift neighbors. It's addicting.
greatwithoutgluten

Dec 31, 2016

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

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

Feb 10, 2016

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

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

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.
laura1008

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

Oct 27, 2013

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

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!