Salted Caramel Corn

Caramel corn final

Well, if we all have one food that we can’t stop eating, for me it has to be caramel corn. It’s buttery, sweet, salty, crunchy, chewy………just addicting to my taste buds. It’s super easy to make and I use organic popcorn to avoid GMO’s. Yes, it does have a little bit of corn syrup in it, but ya know what? I make it once a year. It’s a treat.  Now this year, I have to confess, this is my second batch.  My first batch I was able to get pictures of the entire process, but not a final picture. And it isn’t because we ate it all first! But, it could’ve been. It’s just because I lost day light for good photography.  Oh darn, needed to make it again!

I have  been very good about sticking to my low glycemic/low carb eating plan for while now and so far not one crumb of this batch has entered my lips. I’m anxiously awaiting the arrival of my kids and husband so that it will disappear quickly. Hmmm, maybe I’ll feed it to them for dinner. No, not really. Of course, they will be thrilled to have a second batch of caramel corn in one year.

I do want to say something about the LC/LG eating. It is the best way to loose weight EVER! I am just finding it a bit difficult when testing recipes to stick to my plan.  I’m thinking I need to post recipes that are only LC/LG, but you’d never know it. With very little adapting, you can eat LC/LG and no one would guess. I may have to rethink the Friday Dessert Day idea.

OK, so back to this absolutely delightful, sweet, salty, crunchy, chewy, wonderful treat.  You need to pop some popcorn. Use whatever kind you like, yes even microwave, or do it the old fashioned way with organic or regular popcorn.  Then combine butter, brown sugar, salt and corn syrup in a saucepan and boil for 5 or 6 minutes stirring occasionally.

Caramel Corn 1

After the 5 or 6 minutes, stir in baking soda. You’ll want to stir quickly as the caramel mixture will begin to rise and expand. This is really quite amazing to watch so you may want to call the kids and have a mini-science lesson. You can see how fast I am stirring in the picture……so fast it’s just a blur! No, not really, just a slow camera. Don’t stir so fast as to splatter this hot liquid, it will stick to your skin and burn you.Caramel corn 2

Once the baking soda in incorporate the caramel sauce will look like this, very foamy. (Still stirring or it would overflow.)Caramel corn 3

Have your popcorn on two cookie sheets or in a turkey roaster like below – which will hold all 6 quarts of popcorn.Caramel corn 4

Stir until mostly distributed. Place pan in the oven and bake for 1 hour stirring every 15-20 minutes – which will continue to distribute the caramel. After one hour, remove from oven and stir several times while cooling – or you will get one big lump of caramel corn.Caramel corn 5

Oh, one trick I want to mention is that when I pop my popcorn I dump it into a big bowl (not the pan above). I shake the bowl a few times to get all of the unpopped kernels to sink to the bottom. Then I scoop from the top and measure out 6 quarts – leaving the kernels in the bottom.  I usually have to pop two batches of corn in my large stock pot. If you are using microwave popcorn, it will take about 3 bags (if I remember correctly, it’s been a while. We are really trying to reduce all the chemicals).

Salted Caramel Corn

By Linda Hazen Published: November 4, 2013

  • Yield: 6 quarts

Caramel corn that is sweet, salty, buttery, crunchy, chewy.........OMG, who can avoid? Please feel free to add coconut or nuts as you desire.



  1. Combine brown sugar, butter, salt and corn syrup in heavy saucepan. Bring to a boil and cook 5-6 minutes, stirring occasionally. While boiling, pop popcorn and place in large roasting pan or on cookie sheets.
  2. Remove caramel mixture from heat and stir in baking soda. Mixture will begin to foam, but keep stirring until soda is dissolved. Pour over popcorn and stir until coated.
  3. Bake at 200•F for 60 minutes, stirring every 15-20 minutes. Remove from oven and stir while cooling.
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