Erin Crum's Caramel Corn

Erin Crum’s Caramel Corn


  • 8 cups popped popcorn (air or stove popped - microwave popcorn will not work)
  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 Tbls light corn syrup
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla


  • Remove all unpopped kernels from popped corn and place in a lightly greased 17x12x2 baking pan. 
  • Keep popcorn warm in a 300 degree oven while making caramel mixture. 
  • Butter the sides of a heavy 11/2 quart sauce pan. 
  • In pan, combine brown sugar, butter and corn syrup.  Cook and stir over medium heat to boiling. 
  • Clip candy thermometer to side of pan and cook to 255 degrees (about 4 minutes)
  • Remove pan from heat and stir in baking soda and vanilla. 
  • Pour mixture over popcorn and stir gently. 
  • Bake in 300 degree oven for 20 minutes, stirring after 10 minutes. 
  • Transfer popcorn to foil sheets to cool then break into clusters to store. 


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