Caramel Corn

Cherie Szilvagyi


This recipe came from Grandma Lawrence. Each time I make a batch, I remember her saying you could never make enough Cracker Jack to go around. Brings back the joy of sitting at her kitchen table munching that sweet, buttery corn and sharing stories.


★★★★★ 2 votes

10 Min
1 Hr



  • 2 c
    brown sugar
  • 1/2 tsp
    cream of tartar
  • 1/4 c
    light karo syrup
  • 1 stick
    salted butter
  • 1 tsp
    baking soda

  • 5 qt

  • 2 c
    dry roasted salted peanuts

How to Make Caramel Corn


  1. Add the brown sugar, cream of tartar, butter and karo syrup in a medium saucepan and bring to a rolling boil. Add baking soda and quickly pour over the center of the popcorn and shake to coat the popcorn evenly.
  2. Pop 5 quarts of popcorn and put in brown paper shopping bag. If you wish to add peanuts put them in the brown paper bag with the popcorn. Bake for 1 hour at 200 degrees. This crisps up the caramel corn and makes it delicious. Store in an airtight container.

Printable Recipe Card

About Caramel Corn

Course/Dish: Nuts Popcorn

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