Baked Caramel Corn

6 quarts


  • Nonstick Cooking Spray
  • 6 quarts popped popcorn
  • 3 cups cashews or your favorite nuts
  • 1 cup butter
  • 2 cups firmly-packed brown sugar
  • 1/2 cup cane sugar syrup*
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla


Preheat oven to 250 degrees F.

Coat the bottom and sides of a large roasting pan with cooking spray. Place popped popcorn and nuts in the roasting pan.

In a heavy saucepan, slowly melt the butter over medium low heat. Stir in the brown sugar, corn syrup and salt. Heat to a boil, stirring constantly, then boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla.

Gradually pour over popcorn and mix well. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely.

Break the popcorn apart and store in a tightly-covered container.


The original recipe calls for corn syrup, but if you are like me and trying to find alternatives to this, I find that cane sugar syrup works just as nicely. 

This delicious recipe brought to you by Kitchen Confidante®

Copyright © 2017. All rights reserved.