Grandma Lenon's Caramel Corn
This old-fashioned caramel corn features a light, crisp coating made with butter, brown sugar, and Karo syrup. A longtime family favorite, it's perfect for movie nights, holidays, gifts, and parties. The foamy caramel creates a delicate crunch that breaks easily into sweet, irresistible clusters.
Prep
15 min
Cook
10 min
Temp
N/A
Yield
20 servings
Ingredients
- Popcorn
- 1½ cups unpopped popcorn
- Oil for popping, as needed
- Caramel Coating
- 1 cup butter
- 2 cups brown sugar
- ½ cup Karo syrup
- Dash of salt
- ¼ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
1Prepare the popcorn. Pop the popcorn and place it in a large greased roasting pan or very large bowl. Remove any unpopped kernels.
2Make the caramel. In a large saucepan, combine the butter, brown sugar, Karo syrup, salt, and cream of tartar. Bring to a boil over medium heat and cook until the mixture becomes light, foamy, and bubbly, about 1 minute.
3Finish the caramel. Remove the pan from the heat. Stir in the baking soda and vanilla. The mixture will foam up and become lighter.
4Coat the popcorn. Pour the caramel mixture over the popcorn and stir gently until evenly coated.
5Cool the caramel corn. Spread the caramel corn into a greased pan or onto parchment paper. Allow it to cool completely.
6Break and serve. Break the caramel corn into clusters and store in an airtight container.
Tips & Variations
- Salted Caramel Corn – Sprinkle the finished caramel corn with flaky sea salt for a sweet-and-salty treat.
- Nutty Caramel Corn – Add 1–2 cups of roasted peanuts, pecans, or almonds before pouring on the caramel.
- Chocolate Drizzle – After the caramel corn has cooled, drizzle melted milk or dark chocolate over the top and allow it to set.
- Festive Mix – Mix in candy-coated chocolates, pretzels, or mini marshmallows after the caramel corn has cooled for a party snack mix.
- Holiday Spice – Add ½ teaspoon cinnamon or pumpkin pie spice to the caramel for a warm fall flavor.