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Grammy’s Carmel Corn

This recipe has become one of my standard holiday treats.  It wasn’t from my grammy but apparently someone’s made the carmel corn and passed the recipe on!  And I’m glad she did.  It’s easy and really good!  I got the recipe from my Mom and I remember that she got it from a friend of hers but I don’t have a clue who that was, anymore. 
You can make it several weeks in advance of when you need it and you can even freeze it to keep it fresh, if you’d like.  I normally don’t do that but I want to make sure you know your options! 
Grammy’s Carmel Corn
6 quarts popped corn 
1 cup margarine or butter
2 cups packed brown sugar
½ cup corn syrup
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Melt margarine or butter, brown sugar, corn syrup and salt over medium heat. When combined bring to a boil over medium high heat. Boil moderately for 5 minutes.
Remove pan from heat, add soda and vanilla. (Mixture will foam up to about double its volume.) Mix thoroughly. Pour over popped corn and stir well.
Spread in pans and bake at 200°F for 1 hour, stirring every 15 minutes. Remove from oven and immediately turn onto waxed or parchment paper to cool.  
I use air-popped corn but I’m sure that any popped corn will work.
I divide the popped corn between two roaster pans – the sides come in handy when you are stirring during the baking time.
Don’t worry if, when you first try to mix the corn and caramel syrup, some of the popcorn seems a bit dry. As you stir throughout the baking process the caramel will become evenly distributed.
If you forget to remove the carmel corn from the pans immediately it will stick, but you can return the pan to the oven for a few minutes and it should loosen up again.
  1. 10-Dec-2005 12:31 pm

    Oh my gawd – you\’re killing me. The snack gremlins are tugging at me now. Good stuff. -BH

  2. Culinary permalink
    11-Dec-2005 6:37 am

    Hey BH!This is so easy to make you can whip it up in no time and then be enjoying your own batch of it! :-) ~ B

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