Caramel Corn

Jump to Recipe

There’s something to really cherish in a recipe that’s been in the family for generations. I’m pretty sure my Gram didn’t conceive of this recipe, so it may not be special because it’s unique to our family, but rather it is so dear because there is so much of her voice and her habits within it. For starters, there is the strangeness of the red ink…..which was not however strange for my Gram because she used this often in her typing….and the fact that the recipe is typed at all is a throwback to days gone by. I love that she typed her full name, as if I didn’t know it! But that was my Gram, consummate historian, knowing/assuming that someday someone would read this recipe and not know the full name of my Gram. I love her wisdom and thrift, two characteristics that were practically part of her DNA, reminding me that peanuts would probably be less expensive than almonds, but implying that almonds would actually taste better in her opinion! And I love that she gave me permission to use Karo syrup. Little did she know that in 2020 people are searching for “caramel corn recipes without Karo syrup”, so her use of honey is perfect.

I make this Caramel Corn every Fall, not just as a remembrance to Gram, but also because it is darn delicious!! I’m pretty sure you are going to love it too. You need just 6 basic ingredients and a little bit of time!

First bring the butter, brown sugar and honey to a boil for about 5 minutes, then add in the vanilla. This makes the yummy sticky caramel sauce that is poured over the popcorn and peanuts. Stir these all together the best that you can, as it cools it gets tricky, but be patient, you’ll have more opportunities to stir this mixture as it bakes over the next hour. Spread Caramel Corn onto a lined (either with a Silpat mat or parchment paper) baking sheet. Place in the oven for an hour, stirring every 15 minutes.

After the Caramel Corn has baked it needs to cool for a bit….no burned mouths please!! I usually lay some Silpat mats, parchment paper or waxed paper out on the counter, spread or break apart the Caramel Corn and allow it to cool for about 30 minutes.

Gram says that this recipe should make enough for 6-10 servings….but all I know is once that Caramel Corn is cooled enough to eat, I’m digging in with little to no self-control! Therefore, I like to package it into smaller servings. Ideally these are to share….but sometimes they simply act as portion control! What can I say? Not only did my Gram pass along her love of baking…..but she also passed along her sweet tooth!