Heather's Baked Caramel Corn

Prep Time
Cook Time
Ready In

"Air popped popcorn lightly coated in caramel. Ready to eat in less than an hour!! Also good with pecans or almonds"

Original is 6 servings


  • Serving Size: 1 (63.3 g)
  • Calories 276.3
  • Total Fat - 15.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 2.3 mg
  • Sodium - 231 mg
  • Total Carbohydrate - 34.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 21 g
  • Protein - 0.3 g
  • Calcium - 18.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe. Pop popcorn right into roaster pan.

Step 2

Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt. Bring to a boil - Boil for 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda.

Step 3

Working quickly, dump caramel mixture onto popcorn and stir until well distributed. Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely. If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool. Store in covered tupperware dish - if you have any leftover!


No special items needed.

2 Reviews


Wonderful candy corn! Makes for delicious snacking. I used a large packet of lite butter microwave popcorn, so shouldn't have used all of the salt, or maybe should have used kosher, because it turned out salty to my tastes, but all of my guests loved it and my Mom wants the recipe, so it's a winner! I used the Splenda option. I love the oven method because it dries out the coating so it's not sticky. Made for the Billboard recipe tag game.


review by:
(27 Nov 2012)


I added in almonds and cashews with the corn and wow this was awesome caramel corn. I used Splenda successfully. I am going to make this for Christmas this year for the kids in my family. They will love it! Thanks for sharing it with us Brooke! Linda


(15 Oct 2012)

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