| 03.24.2018

Poppin’ fresh fall caramel corn


Emily Vaartstra | Crumbs

Emily Vaartstra | Crumbs

Emily Vaartstra | Crumbs

Caramel corn is always a popular treat around the holidays. There are different generic brands that supply caramel corn, but they usually contain artificial flavoring and taste like pure sugar because they use corn syrup.

This recipe only has five ingredients and is fast, easy and fun to make. Not only you have a blast making your own caramel corn, but also these homemade caramels give a nice and sweet taste that is not like when you’re eating a sugar cube.


  • 1/2 cup to 3/4 cup popping corn seeds, not popped (Orville Redenbacher’s works well)
  • 1 tablespoon peanut oil
  • 1 14 ounce package of caramels, unwrapped (Kraft)
  • 3 tablespoons butter
  • 1 tablespoon milk


  1. Preheat oven to 300 degree F.
  2. In a tall pan, drizzle peanut oil.
  3. In a medium heat, pop 1/4 cup of popping seeds at a time. (Cover with a lid to prevent flying popcorn and shake the pan frequently to prevent burn popcorn on the bottom of the pan).
  4. Set the popped popcorn aside in a large bowl.
  5. In a saucepan, melt caramels with butter and milk. Stir frequently until it’s mixed.
  6. Coat all the kernels with hot caramels. (Save some caramel for the baking part).
  7. Spray a large baking sheet with cooking spray or rub with canola or peanut oil.
  8. Spread caramel coated popcorn on the greased baking sheet. (Drizzle the rest of the caramel over the popcorn).
  9. Bake the caramel corn for 10 minutes.
  10. Stir the caramel corn around with a wooden spoon, and bake it for another 10 minutes.
  11. Let the caramel corn to cool a little bit before eating.

Emily Vaartstra can be reached at crumbs@uidaho.edu.

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