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3 quarts freshly popped popcorn
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 tsp. salt
1/4 tsp. soda
1/2 tsp. vanilla


Combine popcorn and almonds in a lightly greased jellyroll pan; mix well. Melt butter over low heat. Add brown sugar, corn syrup, and salt; boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour syrup over popcorn mixture stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring after 15 minutes. Cool completely and break into small pieces.