Paula Deen Grandma Paul’s Caramel Corn

Paula Deen Grandma Paul's caramel corn is a crunchy, buttery snack with brown sugar, corn syrup and 8 quarts of popcorn that comes together in 2 hours. This easy oven-baked caramel popcorn fits game day, potluck and holiday table spreads, and it makes a big Southern batch to share.

Stir the popcorn every 15 minutes while it bakes at 200°F, because that is what coats every kernel evenly. Skip the stirring and the caramel pools at the bottom, leaving some pieces bare and others sticky.

Paula boils the butter, brown sugar, salt and corn syrup for a full 5 minutes before the baking soda goes in, which makes the caramel light and crisp. Spreading the finished corn on waxed paper keeps the pieces from clumping together.

Paula Deen Grandma Paul's Caramel Corn

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

1

hour 

5

minutes

Calories

190

kcal

A thin, buttery caramel coats each kernel and turns crisp after a slow bake in a low oven. Stirring every 15 minutes keeps the coating even and the popcorn light.

Ingredients

• 1 cup Butter
  

• 2 cups packed brown sugar
  

• 1 teaspoon salt
  

• 1/2 cup light corn syrup
  

• 1 teaspoon baking soda
  

Directions

• Boil the caramel: Combine 1 cup butter, 2 cups packed brown sugar, 1 teaspoon salt and 1/2 cup light corn syrup in a saucepan over medium heat. Boil for 5 minutes, then remove it from the heat.
• Add baking soda: Stir in 1 teaspoon baking soda and mix well. The caramel will foam up and lighten in color, which is what makes the finished corn crisp.
• Coat the popcorn: Pour the hot caramel over 8 quarts of popped corn in a large roaster or pan. Then stir until every piece is coated.
• Bake the caramel corn: Bake at 200°F for 1 hour, stirring every 15 minutes. Each stir spreads the caramel around so the corn dries evenly.
• Cool and serve: Spread the caramel corn on waxed paper to dry. Once it cools completely, it yields about 8 quarts.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart 16-inch roasting pan with rack, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use microwave popcorn for this caramel corn?

Yes, as long as you pick a plain or lightly salted bag and pop enough to reach 8 quarts. Buttered or flavored varieties can make the caramel taste off, so plain works best. Pick out any unpopped kernels before you pour the caramel on.

How long does homemade caramel corn stay crunchy?

Stored in an airtight container at room temperature, it stays crisp for several days. Make sure it has dried and cooled completely on the waxed paper first, since trapped warmth softens it. Humid weather will soften it faster.

Can I make caramel corn ahead for a party?

Yes, it is a great make-ahead snack. Bake it a day or two before and keep it sealed in a container or large zip-top bags. It travels well to potlucks and game day gatherings.

Why do I need the baking soda in the caramel?

The baking soda makes the hot caramel foam and lightens it. That gives a crisp, brittle coating instead of a hard, sticky one that pulls at your teeth.

What if I don't have a large roaster?

Divide the coated popcorn between two rimmed baking sheets or large pans instead. Spread it in a loose layer so it dries evenly, and keep stirring every 15 minutes. Crowding it in one pan leaves the middle sticky.