Caramel Corn

Caramel Corn

Course Snacks
Cuisine American
Keyword caramel-corn
Prep Time 20 minutes
Cook Time 45 minutes
Author Melissa Sperka


  • 4 quarts lightly salted popped popcorn
  • 1 cup salted peanuts
  • 1 cup light brown sugar packed
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp solid vegetable shortening
  • 1/2 cup white chocolate chips
  • 1 1/2 tsp solid vegetable shortening


  • Spray x-large roasting pan with cooking spray. Mix together popcorn and peanuts on pan. Place in 250°F oven while preparing caramel glaze.
  • In a heavy bottomed 2-quart saucepan. combine brown sugar, corn syrup, butter and salt. 
  • Stirring constantly, bring to a boil over medium heat. Lower the heat to medium-low boiling or 5 minutes WITHOUT STIRRING.
  • Remove from heat. Stir in baking soda and vanilla and mix well. (Mixture will foam) Pour syrup over warm popcorn mixture, stirring to evenly coat.
  • Bake for 45 minutes, stirring every 15 minutes. Remove from oven and spread on wax paper or foil that has been sprayed with cooking spray. Cool completely.
  • In 2 separate microwave safe bowls, melt milk chocolate chips with 1 1/2 tsp shortening and white chocolate chips with 1 1/2 tsp shortening. Melt each on 50% power at 20 second intervals or using the melt function on the microwave. Stop at regular intervals to stir. Repeat process until smooth. Drizzle over the caramel corn.
  • Allow to dry completely then break apart. Store in airtight container at room temperature.


May use 1 Tbsp heavy cream in place of 1 1/2 tsp solid vegetable shortening, if desired