Real Recipes From Real Home Cooks ®

caramel popcorn

a recipe by
Laura Ashley
naugatuck, CT

For years I made bags of this stuff as Christmas favors. It was well received by everyone and especially by my dad, a man with a secret sweet tooth. Don't let the number of ingredients or steps intimate you. It's really not hard, just a little time consuming,although most of the time is baking time.

serves 6 to 10
cook time 2 Hr
method Bake

Ingredients For caramel popcorn

  • 1/2 c
    popcorn kernels, unpopped
  • 1 1/2 c
    almonds, whole
  • 1 c
    raisins, golden
  • 2 1/2 c
    brown sugar, packed
  • 1 stick
    butter, salted
  • 1/2 c
    corn syrup, light
  • 3 Tbsp
    vanilla extract
  • 2 Tbsp
    almond extract
  • 1 tsp
  • 1/2 tsp
    baking soda

How To Make caramel popcorn

  • 1
    Preheat oven to 250 degrees F.
  • 2
    Butter a large heavy duty baking pan.
  • 3
    Pop the corn kernels.
  • 4
    Mix popcorn and almonds in prepared pan to warm and crisp. Place in oven while preparing syrup. Do NOT add raisins until later step or they will be too hard in the final product.
  • 5
    In medium saucepan, combine sugar, butter and corn syrup,
  • 6
    Over medium heat, whisk until sugar dissolves and butter melts.
  • 7
    Attach candy thermometer to side of saucepan.
  • 8
    Increase heat to high and boil without stirring until the temperature reaches 255 degrees F. Scrape down sides of pan occasionally.
  • 9
    Remove from heat.
  • 10
    Add vanilla and almond extracts to syrup.
  • 11
    Stir in salt and baking soda. (Mixture will bubble.)
  • 12
    Sprinkle Raisins over popcorn and almonds in prepared pan.
  • 13
    Pour syrup over popcorn mixture, gently stirring to coat completely. Work fast as syrup will quickly start to harden.
  • 14
    Place pan into oven and bake for 1 hour 20 minutes, stirring every 15 minutes with a metal spatula to break up globs and help syrup coat evenly.
  • 15
    Remove from oven and let cool. Store in plastic baggies.