I am concerned about my husband. He seems to enjoy making carnival foods like homemade cinnamon sugar pretzels and homemade caramel corn. I am bracing myself for the day he approaches me with the idea to start a food stand for the carnival and live our life on the road. If you know my husband, you know the manifestation of this idea is entirely probable.

There is no question about it, Davey is the chef/cook/baker around here. He likes to keep busy, so I think it’s one way he keeps himself entertained when we are at home. I get the benefits of being the taste-tester and blogger behind it.

I wanted to share this recipe for Homemade Caramel Corn because its fun to eat in the fall and will make great Christmas gifts for coworkers, neighbors, and teachers.

Davey found an original recipe here and modified it a bit. Here is how he did it:

homemade caramel corn


1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1/2 cup salted butter
1/2 cup light brown sugar
1/6 cup light corn syrup
1/2 tsp kosher or sea salt


Preheat oven to 300 degrees. Pop popcorn kernels over stove or with use of an air popper. Once the popcorn is done, empty into a large baking pan.

In a small sauce pan, melt butter, brown sugar, corn syrup, and salt over medium heat. Once melted together, stir and bring to a boil. Boil for 2-4 minutes.

Take caramel mixture immediately from stove and drizzle on top of popcorn. Stir the popcorn to coat evenly. Place popcorn in oven and bake for 20-30 minutes, stirring occasionally to redistribute the caramel mixture.

Cool mixture. Continue to stir occasionally to prevent clumping.

YUM. Try not to eat the whole thing. Just try.

homemade caramel corn

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