Old Fashioned Caramel Corn

Old Fashioned Caramel Corn

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Old Fashioned Caramel Corn

My sister Barb gave me this recipe for old fashioned caramel corn many, many years ago. I had this yummy caramel corn while at her house, I think it was at Christmas time and after I got home I kept thinking about her caramel corn. I called her up the next day and asked for the recipe. In fact, I wrote the recipe on the back of a paper bag with a green crayon. Needless to say I’ve been making it ever since. (I still use the same recipe that’s written on the paper bag)

Old Fashioned Tree

When my kids were young, every year we would have an old-fashioned style Christmas tree. We would decorate our tree with old Christmas cards,
candy canes, gingerbread men and gumdrops. The kids would spend hours stringing cranberries, gumdrops and popcorn. I always made a few extra batches of popcorn to make caramel corn and because the kids ate more popcorn, than they strung up!

Popping Popcorn

Back in the “olden” days, I popped popcorn the old-fashioned way, with an old, beat up pan. The pan had an ill fitting lid and the bottom of the pan was so uneven it looked like someone took a hammer to it. It was affectionately called the “popcorn pan” I would plop a big spoonful of crisco in the bottom of the pan, heat it up until it was super hot, cover the bottom of the pan with popcorn kernels, put the ill-fitting lid on the pan and pop away.
We would literally fight over “the old maids” as we called them. That beat up, old pan made the best darn popcorn!

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Old Fashioned Caramel Corn
Prep Time
15 mins
Cook Time
1 hr

Sweet, salty and delicious

Course: Appetizer, Snack
Cuisine: All-American
Keyword: caramel, popcorm
Servings: 12 servings
: 1362 kcal
  • 4 quarts popped popcorn
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  1. Preheat oven to 425°

  2. Spray large shallow roasting pan with cooking spray.
  3. Add popped popcorn.
  4. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.
  5. Stirring constantly, bring to a boil over medium heat.
  6. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  7. Pour syrup over popcorn, stirring to coat evenly.
  8. Bake for 1 hour stirring every 15 minutes.
  9. Remove from oven and spread on foil that has been sprayed with cooking spray.
  10. Cool; break apart. Store in tightly covered container.
Nutrition Facts
Old Fashioned Caramel Corn
Amount Per Serving (1 g)
Calories 1362 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 20mg7%
Sodium 246mg11%
Potassium 889mg25%
Carbohydrates 262g87%
Fiber 40g167%
Sugar 32g36%
Protein 34g68%
Vitamin A 235IU5%
Calcium 35mg4%
Iron 9.7mg54%
* Percent Daily Values are based on a 2000 calorie diet.

Sticky Caramel Corn and Sun Dried Tomato Mushroom Omelette  are two fantastic recipes you’ll want to try. For this recipe we used Jollytime Popcorn.

old fashioned caramel

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10 thoughts on “Old Fashioned Caramel Corn”

  • I used to make popcorn in a big pot on the stove too. I'd put on some oven mitts hold the lid tight to the pot and shake away! The thought of the recipe written on a paper bag in crayon gave me a good chuckle. Sometimes you just know a good recipe when you see one!

    Thanks for linking with See Ya in the Gumbo. I've been out of town w/ my family–this week's party will be up Monday night.

    • Hi Michelle~ Thanks so much for stopping by~ Popcorn tastes so much better made this way:) I have burned a few batches in my day too….but what the heck…we ate it burned:) Hope your enjoying your time away with family….See you Monday night~

  • Hi Joy~ Thanks so much for stopping by:) As a matter of fact, I do still have that paper bag with the recipe written in crayon….I tried to throw it out but I just couldn't do it~ You are so right, my popcorn still isn't quite right:) haha~ Have a great week and Happy Halloween~ Lynn

  • Oh, Lynn, I enjoyed this post so much. I hope you still have the written-in-green-crayon recipe- that's PRICELESS! I completely understand about the old pan- there are just some things you need the exact right pan for (the popcorn probably doesn't taste *quite* the same without it!!). The Caramel Corn is beautiful, just the right shade, and I bet it has a nice crunch to it. I had forgotten about the "old maids"!! 🙂

    Love, Joy

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