Caramel Corn

Products Used
Caramel corn imperial


  • 8 cups popped popcorn
  • 1 cup packed Imperial Sugar Light Brown Sugar
  • 1/2 cup (1 stick) butter
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla


      1. Preheat oven to 250°F. Keep popcorn warm in oven while preparing syrup.
      2. Line two baking pans with foil; spray with cooking spray.
      3. Combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling without stirring for five minutes.
      4. Remove from heat; stir in baking soda and vanilla. Pour caramel over popcorn; stirring gently to coat. Place on prepared baking pans.
      5. Bake for 20 minutes stirring after 10 minutes. Let cool. Store in tightly covered containers for up to one week.
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