Karate Baked Caramel Corn

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“The Tikka Family have distributed a bag of caramel corn to fellow karate friends as a present during The Intercalary Days. In preparation for the Fast showing hospitality, charity and the giving of presents.”
1hr 20mins
24-32 cups

Ingredients Nutrition

  • 6 quarts popped corn (about 1 cup unpopped) or 3 bags microwave popcorn or 3 bags light butter flavor popcorn, which equaled approx 8 quarts
  • 1 cup margarine
  • 2 cups brown sugar, packed
  • 12 cup corn syrup
  • 12 teaspoon baking soda
  • 1 teaspoon vanilla


  1. Heat oven to 250 degrees F.
  2. Put popped corn in a large lightly buttered roasting pan.
  3. Melt margarine in medium saucepan.
  4. Stir in brown sugar and corn syrup.
  5. Bring to a boil, stirring constantly.
  6. Boil without stirring 5 minutes.
  7. Remove from heat and stir in soda and vanilla.
  8. Pour over popped corn gradually, mixing well.
  9. Bake one hour, stirring every 15 minutes.
  10. Remove from oven and cool completely.
  11. Break apart if necessary and store in tightly covered tin box.

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