Yummy Caramel Corn

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Here is a yummy evening treat with a natural sweetener alternative! We love popcorn at our home as a frugal and delicious snack or dessert. My papa made popcorn all the time growing up and we loved it! We pop our corn by pouring a thin layer of olive oil, followed by a thin layer of popcorn kernels in a large pot, cover, and shake back and forth over the medium heat till the popping sounds cease. Top with butter and salt or the following caramel corn recipe and enjoy!

3 ¾ qts (15 cups) popped corn (no need to be exact with the measurements here!)
1/2 cup rapadura or sucanat (or brown sugar can be used, if desired)
1/4 cup honey
½ cup butter
½ tsp sea salt
½ tsp baking soda
½ tsp vanilla

In small saucepan heat your sweetener choice, butter, salt & vanilla, stirring occasionally, until bubbly around edges, about 2-3 minutes. Remove from heat and stir in soda. Continue to stir as you pour over popped corn till coated.

Makes about 6-8 servings.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

20 Responses to Yummy Caramel Corn

  1. Brandi October 9, 2012 at 4:00 pm #

    My family absolutely loved this carmel corn recipe! It’s easy to make and quick too. We made it several times. I’m so glad I found your recipe! Thank you for sharing!

  2. Angela August 24, 2012 at 8:26 am #

    Made this the other night and my family was delighted! Thanks for the great recipe!

  3. LeighAnn July 9, 2011 at 10:20 am #

    My family loves this so, so much! I made it as a special 4th of July treat, and they’ve been begging me to make it since. :) We have a birthday tomorrow, so I’m making a cheesecake with this caramel topping. We’re *all* excited.

  4. Maura April 22, 2011 at 10:22 am #

    Can’t wait to try this!

  5. Anne June 2, 2010 at 8:05 pm #

    Lindsay, this is a great recipe! I tried it once a few months back and made the ridiculous mistake of using agave in place of the sucanat AND honey (I was still researching which sweetner our family was changing to and I hadn’t purchased any raw honey yet)~ it was NOT good. =) Tonight I tried it using the 1/2 cup of sucanat combined with the 1/4 cup of honey and WHOA~ it’s phenomenol! I hope you don’t mind, I linked this recipe off of our blog (www.anneandjen.blogspot.com) ~ it is just too good too not share. =) Have a blessed week!

    Anne

  6. Michele M. September 16, 2009 at 9:01 am #

    Lindsay, this caramel corn is delicious! I also make popcorn on the stove top. However, my mom taught me that it’s not necessary to shake the pan while it’s popping. I just pour oil and popcorn in the pan, set it to medium heat, cover and let it pop! It works. Just thought I would share!

  7. Jessi February 8, 2009 at 6:03 pm #

    Love this! I used rapadura and also added about 1/3 c. peanut butter…it was de-lish! :)

  8. AEdmonds February 6, 2009 at 9:49 pm #

    Previously, I thought that making popcorn on the stove must be time consuming and difficult- thus the invention of the plug in popcorn maker (yet ANOTHER kitchen appliance that you must have). So, Alita and I tried your method of making popcorn on the stove last night…wow, it’s actually easier than the popcorn maker. I am getting rid of mine now. Lol, what a marketing ploy. Thanks for the tip.

  9. Shannon L. Fowler January 18, 2009 at 8:15 pm #

    YUMMY!!! Thanks for sharing that recipe!!!

  10. shannon morrison January 15, 2009 at 4:21 pm #

    why baking soda?

    • Lindsay January 15, 2009 at 6:19 pm #

      I am not sure exactly how to explain how it works, but it basically makes the caramel lighter and fluffier and more pourable.

  11. Kathy January 15, 2009 at 1:26 pm #

    I tried this recipe last night but couldn’t get the sucanat to dissolve in the oil/butter. Is it supposed to dissolve and I did something wrong or is it just supposed to stay kind of granulated?

    • Lindsay January 16, 2009 at 12:42 pm #

      It may be the sucanat. I used rapadura but their textures are very similar. It doesn’t completely dissolve, but it does melt somewhat into a smooth brown paste. You may try just letting it cook a little longer over low heat.

      • Kathy January 17, 2009 at 9:51 pm #

        I finally figured it out. I thought I had burned the sugar without it dissolving because of the way it reacted with the oil–it didn’t. I guess I have never tried mixing oil and sugar and didn’t realize it is a lot like oil and water… Anyway, I was determined not to waste my ingredients, so I tried it again the next morning and discovered my problem. It worked great and was incredibly yummy!! Too yummy, really. Now I want to try variations…

  12. Michele @ Frugal Granola January 13, 2009 at 5:58 pm #

    Yum- we love popcorn! We eat it a couple times a week. We make a similar recipe, but use honey.

    Blessings,
    Michele :)

  13. Sherry January 13, 2009 at 1:45 pm #

    This sounds delish! I’m trying to make the change to healthier foods and this sounds right up our alley. :D

  14. Sara January 13, 2009 at 1:34 pm #

    Thank you, thank you, thank you!!! This week I’ve been trying to find a new recipe that doesn’t require corn syrup and have had no luck. It’s like you read my mind, perfect!

  15. Gloria January 13, 2009 at 9:34 am #

    Thanks! You read my mind. Two nights ago I was looking for a caramel corn recipe, but all of them required baking for an hour and I didn’t have that kind of patience!

  16. Aimee January 13, 2009 at 9:32 am #

    we eat popcorn several times a week as a snack with our yard sale find of 10 years…a Stir Crazy popcorn popper :) The kids will LOVE this variation that I plan to do for them this afternoon! Thanks!

  17. Kelly January 13, 2009 at 7:56 am #

    Oh yum! I found this peanut butter popcorn recipe at it is also awesome. I am sure you can substitute the sugar (you would probably know better what to use that I!) http://www.recipezaar.com/Peanut-Butter-Popcorn-14680
    I usually bake it at 250 for about a half hour to restore the crunch. Then toss in some mini chocolate chips or drizzle with melted chocolate because I love the peanut butter chocolate combo. Or just enjoy as is!