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Grandma Paul's Caramel Corn Recipe

Grandma Paul's Caramel Corn

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (216)

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Average Rating:

Total Reviews: 216

Showing 1-10 of 216

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  • on April 22, 2013

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    Important tip to make this perfect! I read and re-read this recipe and the reviews. I don't think that 8 CUPS of popped corn is correct. I also felt that 8 QUARTS was too much. I had to make a huge amount so I doubled the recipe. HERE IS WHAT I LEARNED! I made the stove top part all in one pot but doubled the ingredients. When it came to baking the caramel corn, my roaster would not hold the entire double batch. I put half in the roaster and half in a corningware casserole dish. The batch in the roaster was perfect! Cooled nicely and did not stick together or to the teeth. The casserole dish batch was chewy and sticky. Lesson learned! I will make this again and again but only in the roasting pan from now on.

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  • on February 22, 2013

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    Count me in as loving this recipe. Thinking of making it for our school's fair. Paula, what a treat!

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  • on February 12, 2013

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    I LOVE YOU Paula!! This is by far the best caramel pocorn I have ever had. I used less popcorn and they all received a nice coat of caramel. Grandma Paul blows Cracker Jacks AWAY! Awesome popcorn, I plan on making this for years to come. My girls love it. I made another caramel pocorn recipe before and was sooooo disappointed. Thank you Paula!!!!!

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  • on January 22, 2013

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    Made this popcorn but the amount of popcorn was way too much. I used 8 cups instead of quarts...delicious!

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  • on January 15, 2013

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    Delicious! It was very easy to make also. I was expecting to have a sticky mess but it wasn't at all! All the kids liked it and the husband too. I will certainly be making this again and I can't wait.

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  • on January 02, 2013

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    I followed the recipe, but used less popcorn. The sauce came out really thick and it sticks to my teeth really bad. Any tips on thinning it out and making it less sticky?? Other than that, it tasted really good and I've tried a few different recipes! This one is the best so far!!

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  • on December 24, 2012

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    OMG! this is the best carmel corn....Very easy to make...I used less corn because I like it coated more....My husband wanted me to go buy some... Instead i made it now I think i will sell it too him for $3.99...LOL!

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  • on December 22, 2012

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    @Booch Smith: I've had a similar issue and I wonder if humidity / temperature has something to do with it. I just made another batch the other day and it was shiny and buttery and perfect - but when I made it a few months ago the coating was very granular. Another issue might be the introduction of water into the caramel coating - not sure if that happened. I also use a recipe that calls for vanilla and cooks at 250°, so those two changes might help you. Good luck!

    This is a great recipe, by the way.

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  • on December 16, 2012

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    What am I doing wrong? I have made this recipe for 25 yrs but it now comes out cloudy and sugary after it bakes. It used to come out with a shine and crispy. I love it but need help now as I have tried everything I can think of and have had this problem for about 8 yrs. Please help.

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  • on December 07, 2012

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    Nothing but happy people wanting more of this! Read most of the reviews, and even so my first batch didn't turn out so well. Tried some things that really helped the rest of the batches come out perfect.
    1. Let the butter melt before adding the rest of the stuff.
    2. Don't start your 5 minute timer till the mixture is at a boil. By melting the butter first, it will start to look foamy, like English Toffee does. Mixture about doubles in size. When, I added the baking soda. Instead of making the mixture rise, it actually shrinks it down. This is okay, it makes your caramel spread over the corn. Use 4 QTS of corn and this coats it all.

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