Connie's Caramel Corn

Connie's Caramel Corn

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Sandy Young


My brother-in-law, Bob, had a wonderful girlfriend named Connie. We all loved her, but the relationship probably wasn't meant to be. Connie was a real character. Not only did we get this delicious snack recipe from her, but she also gave us a great saying for not drying dishes. She'd say, "Don't worry about the dishes. We'll just let Jesus dry them!" Sounded really good to Wendy and me!


★★★★★ 1 vote

1 Hr


  • 2 c
    brown sugar, firmly packed
  • 2 stick
    butter or margarine
  • 1/2 c
    white karo syrup
  • 2
    shakes salt
  • 1 tsp
  • 6 qt
    popped popcorn (don't measure kernels; measure popped corn)
  • ·
    mixed nuts if desired. see last comment in directions.

How to Make Connie's Caramel Corn


  1. Bring sugar, butter, Karo, and salt to a boil and boil for 5 minutes. Stir occasionally.
  2. Add soda and pour mixture over popped corn. The mixture will bubble up and become foamy when you add the soda. Just stir while it's foaming.
  3. Bake at 200 for 1 hour, stirring every 15 minutes. Store in an airtight container.
  4. The recipe that Connie gave me didn't call for nuts, but I usually add a handful or two of mixed nuts to the popped corn before pouring the sugar mixture over it. It's delicious without nuts, but with nuts it's even yummier!

Printable Recipe Card

About Connie's Caramel Corn

Course/Dish: Popcorn

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