Food Network
Home> Recipes> Seasonal>
Grandma Paul's Caramel Corn Recipe

Grandma Paul's Caramel Corn

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (218)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 218

Showing 11-20 of 218

Sort by:

Newest

  • on December 16, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 07, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 30, 2012

    Flag

    Easy to make and a great tasting caramel corn. I made it for a bake sale where there are always lots and lots of traditional baked goods so I was looking for something different.

    I calculated that 8 quarts of popcorn would be 32 cups. If you want a totally caramel coated mixture you should use less popcorn. This comes out lightly coated with some white from the popcorn showing. I like it better than a heavy coating--not so overwhelmingly sweet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2012

    Flag

    First made chocolate peanut butter popcorn and was dying to make Carmel Corn. I love Paula's recipe but did not have corn syrup. Made a batch of corn syrup and it was worth it. The Carmel Corn was easy to make. I did spray my pan with butter flavored non stick spray. I'm taking it to a party tomorrow. I put it in the clear roaster bags made to roast a turkey.
    Don't miss out it's fantastic!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 18, 2012

    Flag

    Easiest and tastiest caramel corn ever but I did use a disposable foil pan to hold the popcorn. I have made 3 batches in the last two weeks for different events. I made a test batch both light and dark brown sugar because recipe doesn't specify. People liked the dark brown sugar end result better. I bought grocery store deli popcorn to save a step and it was wonderful because of the butter and salted popcorn with the chewy dark caramel coating...delish! Both were a hit at our parties!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 17, 2012

    Flag

    I've made this twice so far and had great reviews. I keep the ratio the same so as not to overpower the popcorn; I love popcorn in general and don't want to feel like I'm eating straight candy. I also sent some to my husband in Afghanistan and brothers in Germany and California...they all said it got to them still tasting great and requesting more! I'm going to make it again for Thanksgiving but I am going to try adding some roasted peanuts, so maybe I will decrease the popcorn a little on account of the peanuts. Make sure you have plenty of people to share with!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2012

    Flag

    1st time trying, easy recipe that I made with my great nieces. Used my roasting pan which worked out great. thanks for sharing your recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2012

    Flag

    Found this to be chewy. Baking it does dry it out some but not enough for my tastes. Not a hit with me - I have certainly found better recipes. Also found the size of the recipe to be almost unmanageable - need a bowl that will hold 8 quarts of popcorn with enough room to stir it. Not exactly a household item.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2012

    Flag

    Everybody Enjoy that Recipe so much Thank You Paula Deen your the best in the south

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 04, 2012

    Flag

    First time making it and turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 22 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.