Kristin’s Caramel Corn


Kristin’s Caramel Corn

Author Kristin Bednarz


  • 2 cups brown sugar
  • 1 cup butter
  • ½ tsp cream of tartar
  • ½ cup light corn syrup
  • 1 tsp vanilla
  • 1 tsp baking soda


  1. Bring first 4 ingredients to a boil. Boil at medium-high heat for 5 minutes, stirring constantly. Remove from heat, stir in vanilla, then stir in baking soda until mixture gets frothy.
  2. Pour over 6 quarts of popped corn in a large roasting pan.
  3. Bake in a 250 degree oven for 1 hour, stirring every 15 minutes to evenly coat popcorn.
  4. Remove from oven and spread out on parchment paper to cool off, separating into small pieces.

Recipe Notes

This was my sister's "specialty" when we were kids. And me, being the lover of caramel ANYTHING, gobbled this up about as quickly as she made it. I have had far better luck baking it when I lived in Minnesota. It wants to burn now that I live in Colorado. I lower the baking temperature a bit, stir it a bit more often, and taste test it a little as I go. Which may or may not have anything to do with where I live!

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