The Cox family's home on the web since 2000.


Because food should taste good.

Baked Carmel Corn

This recipe came from Jiffy Pop years ago. It melts in your mouth and is quite addicting.

  • 6 qts. (24 C) popped popcorn
  • 1 C (2 sticks) butter or margarine
  • 2 C brown sugar, packed
  • C light or dark corn syrup
  • 1 tsp. salt ( tsp. more if using unsalted butter)
  • tsp. baking soda
  • 1 tsp. vanilla

Pre-heat oven to 250F. In medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Reduce heat to simmer; boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped popcorn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake at 250F 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container. Makes about 5 qts. caramel corn.


  • Youll need a very large bowl to make this--at least 24 C.
  • Margarine is good but butter is better. (:
  • If using a candy thermometer, keep the temperature in the 260-264F range, removing from heat a little early, if necessary. Any higher than 264F and the caramel becomes difficult to work with.
  • I like to line my baking pans with non-stick foil so more of the caramel sticks to the popcorn instead of the pan.

Copyright © 2005 by Randy Cox