1 cup White Sugar
1/2 cup Brown Sugar
1 cup Light Corn Syrup
2 Tbs Dark Molasses
1 Tbs Sorghum
1 Tbs Cider Vinegar
1 tsp Vanilla
1 1/2 sticks Butter
1/2 tsp Baking Soda
2-3 gal Popped Popcorn


1. Put popcorn in one or more large stainless steel, glass, or ceramic bowls - DO NOT USE PLASTIC! Make sure that there is plenty of room to stir when the hot caramel is added.

2. Combine all ingredients into a large heavy-bottomed pot.

3. Stir constantly while heating mixture to 2900 (hard crack)-use a candy thermometer. Do not overheat or caramel will scorch.

4. Immediately CAREFULLY pour hot caramel over popcorn while another person stirs popcorn constantly with two large wooden spoons. Stir popcorn and caramel until popcorn is coated as evenly as possible before caramel corn becomes to stiff to turn.

5. Spread caramel corn on one or more cookie sheets and place in a cool or cold place right away-the colder the better. A freezer or refrigerator works great if you have room. The colder temperatures give the caramel corn a nice crunchy texture.

6. Break caramel corn into clumps and pieces when cool and store in airtight containers to keep the caramel from absorbing moisture and becoming sticky.


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