Baked Carmel Corn Recipe

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Baked Carmel Corn

Julia Ferguson


Yummy, Buttery, Crunchy, Carmel Corn. A great snack for game day. Make extra!

Recipe Source: Recieved on 12/2/1981 from coworker Graceann Berry.

★★★★★ 1 vote
Makes 6 quarts of Carmel Corn


1 c
(2 sticks), butter or margarine
2 c
firmly packed brown sugar
1/2 c
corn syrup, light or dark
1 tsp
1/2 tsp
baking soda
1 tsp
6 qt
popped, popcorn


1Preheat oven 250 degrees F.

Pop corn and place in a large roasting pan; set aside
2In a large saucepan melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once mixture begins to boil stop stirring and continue to boil for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well.
3Bake in 250 degree F. oven, 1 hour; stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container.
4Your favorite nuts can be added to the corn before the carmel topping is added and placed in oven.

About this Recipe

Course/Dish: Nuts, Popcorn
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #corn, #carmel, #popcorn