An old fashioned caramel corn is hard to beat as a sweet and salty snack. And, while every other recipe on this site has been developed by your’s truly, this recipe is an exception. This caramel corn recipe comes from the oldest cookbook in my collection: Betty Crocker’s Cookbook, and I see no need to try to improve upon perfection.
One of the best things my husband brought into our marriage was this cookbook that he had been given by his mom. I’m not sure if it’s a 70’s or early 80’s edition, but I love how dated it is! I love the over saturated pictures, the (literally) extra cheesy recipes, and how it serves as a time capsule reminding me of what “healthy eating” used to look like.
While many of the recipes just make me laugh and shake my head, there are some that are truly classic and this caramel corn is one of those. I make this recipe twice a year: once for Halloween, and once near Christmas. The reason I don’t make it more often is that I can’t stop eating it. Really, I will eat it to the point of feeling just a bit ill.
Note:
Full confession, I did make some this week which is not anywhere near Halloween or Christmas. I made this recipe in honor of National Popcorn Lover’s Day because the best kind of popcorn is the caramel kind. I used it to top my caramel custard and chocolate ganache parfait and I cannot begin to tell you how awesome that combination was. The cool and creamy custard with the contrast of the crisp popcorn was heavenly!
Pro Tips:
Really, I will let the recipe speak for itself. The only alteration I tend to make is to up the amount of caramel. I do this either by making one and a half batch of the caramel recipe, or by reducing the amount of popcorn.
You can use whatever plain popcorn you like for this recipe. Microwave, air popper… all are good. What I have used for years (as evidenced by the state of the equipment in photo below) is a Whirley Pop. Our Whirley Pop is beat up and coated in grease stains because we love and use it so much. It was well worth anything we spent on it!
Here’s What You Will Need:
Oven Caramel Corn
A classic old fashioned caramel corn
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Category: sweet snacks
- Cuisine: dessert
Ingredients
15 cups popped corn
1 cup brown sugar
1/2 cup butter or margarine (but please use butter!)
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Instructions
Preheat oven to 200
Divide popped corn between two ungreased pans.
In a medium saucepan heat butter, brown sugar, corn syrup, and salt. Bring to a gentle boil and cook for 5 minutes. Remove from heat and stir in baking soda.
Pour caramel mixture over popped corn and stir to coat. Bake for 1 hour stirring every 15 minutes.
Notes
Betty’s recipe calls for butter or margarine, but times have changed and I recommend butter.
Keywords: caramel corn
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