Baked Carmel Corn

Baked Carmel Corn

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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

How to Make Baked Carmel Corn


  1. Preheat oven 250 degrees F.

    Pop corn and place in a large roasting pan; set aside
  2. In 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.
  3. Bake in 250 degree F. oven, 1 hour; stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container.
  4. Your favorite nuts can be added to the corn before the carmel topping is added and placed in oven.

Printable Recipe Card

About Baked Carmel Corn

Course/Dish: Nuts Popcorn
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #corn #carmel #popcorn

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