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I have been making this Caramel Corn since my children were little. We didn’t celebrate Halloween when they were growing up (I know, horrors! yes, that was a pun, and I don’t do them that often! haha!), but didn’t want them to think it was a punishment, so we always had yummy snacks that I would make, including this Caramel Popcorn, and we would have movie night (no scary movies though, I still don’t like scary movies).

Caramel corn is easy to make, but does take a little time, most of it in the oven so you aren’t slaving over a stove.

You can also make caramel popcorn balls by forming the coated popcorn into balls and wrapping in plastic wrap, skipping the baking process, they are more chewy than crunchy. Enjoy!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 15 Minutes


  • 6 quarts popped corn (about 1 1/2 cups kernels)
  • 1 cup (2 sticks) butter
  • 2 cups light brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract


  1. Preheat oven to 250°F. Put popped corn in a very large bowl, set aside.

  2. Melt butter in a large .saucepan. Add sugar, syrup, and salt. Bring to boiling, stirring constantly. Boil 5 more minutes without stirring.

  3. Remove from heat. Add baking soda and vanilla while stirring vigorously and quickly pour over popped corn and stir until all pieces are coated well. Pour into a large roasting pan or divide evenly between roasting pans and bake for 1 hour, stirring every 15 minutes.

  4. Remove from oven and pour onto large cookie sheets, breaking apart as it cools.

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