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“So I've been trying all the world's caramel corn recipes, and I really liked this recipe but felt it belonged on much more than 6 cups of popcorn. The water that is added seems to help it spread, and I thought it was a little thick for the coating but quite good. I did add some vanilla to this because I couldn't imagine it not being there--I added it when I added the baking soda. However, I doubt you can make a bad caramel corn. I'll post this recipe as written. Courtesy of Pillsbury Christmas 2010.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 250. Spread popcorn in ungreased 15x10x1 inch baking pan. Sprinkle almonds over popcorn.
  2. In large saucepan, combine brown sugar, butter, water, corn syrup, and salt. Mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds and toss until coated.
  4. Bake at 250 for 15 minutes. Stir and bake an additional 15 minutes.
  5. Stir and bake 5 more minutes.
  6. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

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