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Caramel Corn

Crunchy, salty, and sweet, this caramel corn is the perfect snack! Who knew how easy it was to make your own at home?? Simply mix up the topping, coat your popcorn and pop it in the oven. Our extra large USA Pan sheet pan is the perfect size for this sweet treat!

Prep time: 15 minutes
Bake Time: 1 hour
Total Time: 1 hour and 15 minutes
Serving Size: 15 cups

Featured Bakeware:


15 cups popped corn (1/2 cup kernels, unpopped)
2 tablespoons molasses
1 cup brown sugar, packed
1/2 cup salted butter
1/4 cup light corn syrup
1/2 teaspoon baking soda

Recipe Instructions

Preheat oven to 200 degrees. Pour popped corn into a large bowl; remove any unpopped kernels. Set aside. In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Stirring occasionally, boil the syrup for 5 minutes. Remove the pan from the heat and add the baking soda. Sir well as the mixture turns foamy. Immediately pour the hot syrup over the popped corn and stir until corn is well coated. Spread the hot caramel corn onto the USA Pan Extra Large Sheet Pan. Bake at 200 degrees for one hour. Stir the corn every 15 minutes during this time. Remove from the oven and enjoy!