Paula Deen’s Caramel Corn

We’ve made this recipe for years.  It is Paula Deen’s so you know it’s good! I’ve tried microwaved versions, sticky caramel corn, etc. but nothing has been as good as this stuff. It’s great for gifts and get-togethers. I’m getting ready to make a big batch to have on Christmas Eve.

You will need: (Recipe Source)
6-8 quarts of air popped pop corn (2 batches)
1 c. butter
2 c. brown sugar
1/2 c. light karo syrup
1 tsp. salt
1 tsp. baking soda
Place popcorn into a roasting pan or large baking pan. Set aside.

Combine butter, sugar, salt and karo syrup in a medium sauce pan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.

 Remove from heat and add baking soda. Stir.

 Pour over popped corn and stir to coat evenly.

Bake at 200 degrees, stirring every 15 minutes, for 1 hour. Pour out onto waxed paper and cool.

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I make a similar version but w/o baking soda or salt. Nor do I bake it after mixing in the caramel which I have cooked in the microwave. Easier and quicker to the good stuff.

I wondered how it would be if I did not bake it. It always gets to dry, I will try just spreading it out after I pour on the caramel.

My grandfather passed down a very similar recipe. I agree this is the best! It also keeps very well in the freezer – I often put it in a ziplock and just take out handfuls when we want them.