• Ingredients
  • 1 tablespoon vegetable oil
  • 1 1/2 cups unpopped popcorn
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 tablespoon baking soda


  • In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.
  • Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.

Nutritional Information

Amount Per Serving  Calories: 207 | Total Fat: 8g | Cholesterol: 17mg Powered by ESHA Nutrient Database Nutritional Information Caramel Corn III Servings Per Recipe: 15 Amount Per Serving Calories: 207

  • Total Fat: 8g
  • Cholesterol: 17mg
  • Sodium: 270mg
  • Total Carbs: 33.2g
  •     Dietary Fiber: 2.9g
  • Protein: 2.5g