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This is one of my favorite childhood recipes. It has been probably 30 years since I last made this caramel corn recipe and it was JUST as amazing as I remembered it. With my friend Desi helping me this time, we shared the spoils and I was able to relive my childhood cooking adventures through her eyes. Warning- this recipe is addictive so if you are low on will power, give it all away for fear that this treat will magically disappear before your eyes.

Disappearing Caramel Corn


2 cups brown sugar (light or dark brown sugar is fine)

1 cup butter (2 sticks)

1/2 cup corn syrup (light or dark corn syrup is fine)

6-8 quarts popped corn (I like to have a little less caramel, so I use 8 quarts)

1 tsp salt

1 tsp baking soda

Pecans, walnuts or cashews (optional)

In a medium size pot, boil butter, sugar and salt for 5 minutes on medium heat. Stir constantly. Remove from heat and add baking soda. Pour evenly over popped corn, mix well to coat and add nuts. Spread onto cookie sheet and place in an 200 degree oven for 1 hour, stirring ever 15 minutes. Remove from oven and allow to cool. Store in an air tight container.