Salty Caramel Corn (AKA. Crack Caramel Corn)

I make the best caramel corn!  I know you’re saying,”Why make it? You can just buy it a lot easier.”  NO!  Pre-made caramel corn is waaaayyy too sweet for me. It never has enough nuts in it.  It always tastes burnt.  I started making my own a while back and discovered it’s not that difficult.  This way I can add more salt and nuts like I always wanted. One note about nuts, you can use whatever you have in your pantry, I generally use almonds but cashews are a good choice too. Once you start eating this version you can’t stop, this is why my “fight club” calls it CRACK CARAMEL CORN.  IT’S THAT GOOD!  IT’S THAT ADDICTIVE! This recipe is based on one I found on the ALL RECIPES site but I have made it my own as I have added a few extras.


4 Qts. Popped Popcorn, lightly salted, un-popped kernels removed

1 C. Roasted Almonds or Pecans, chopped

1/2 C. Unsalted Butter

1 C. Brown sugar

1/2 C. Light corn syrup

2 Tsp. Salt

1/2 Tsp Baking Soda

1 Tsp. Vanilla

Preheat oven to 250 degrees F (95 degrees C). Place popcorn and chopped nuts in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn and nuts, stirring with a wooden spoon or rubber spatula to coat. CAUTION:  The caramel is super hot so try not to touch it as it could burn you.

Place in a rimmed cookie sheet and bake, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

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