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Recipes to Try

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Recipes to Try

Recipes to Try

  • 220 Pins

The Easiest Homemade Hummus Guide- I've been wanting to switch up my hummus.

Soft Wheat Bread

Multigrain Bread Recipe

Easy and Delicious French Bread- half whole wheat to add a hearty and healthy touch. Via How Does She

Sweet potato (yam) casserole -- sweet side for Thanksgiving! 1 (40 oz) can of Bruce’s cut yams, drained ½ cup brown sugar ½ teaspoon cinnamon ¼ teaspoon salt 1 egg, beaten 4 tablespoons melted butter 1 (16 oz) bag of miniature marshmallows

Campbell's Green Bean Casserole - Recipe File - Cooking For Engineers

Wellfee Family: Homestyle Chicken Noodle Soup- so easy a monkey could do it!! :)

5 Minute Jello Salad Recipe ~ Says: This is my favorite “fast” salad. You don’t have to cook anything, it doesn’t need to set up before you eat it, and it is DELICIOUS!!!!

3 Ingredient Banana Bread from Six Sisters on This bread is moist and delicious! We love it! #bread #banana #3ingredient

ice cream in a bag recipe

Pulled Pork Tacos with Sweet Chili Slaw /

Easy Crockpot Apple Cider Recipe! ~ from ~ this oh-so-tasty cider will warm you to the toes on a chilly day, and is a holiday must-have! #crockpot #recipes

The yummiest--and easiest--pork chop recipe ever. My family never even bothers to try other recipes, they like this one so much! Simply sprinkle both sides of boneless pork chops with garlic powder (not garlic salt!) and then shake soy sauce over it. Turn a few times over the course of an hour or two, then cook on the grill. Delicious, and so easy!

Apple Salad Recipe with Caramel and Toffee Bits Dressing at So yummy!

Twisty Buttery Breadsticks made with Rhodes frozen dinner rolls. I mixed the butter and Parmesan cheese and coated the twists in them, remember to let these rise again after shaping.

Cheesy Hashbrown Casserole also known as Funeral Potatoes

7 Ways to Make Chicken. Fit Facts: A 3 oz. cooked chicken breast contains only 142 calories and 3 grams of fat, but packs a whopping 26 grams of protein—more than half of the day’s recommended allowance. Plus, it’s got less than half a gram of saturated fat in one serving (no heart attacks here) and B vitamins, which metabolize food while providing an energy boost.

Toffee Chocolate Bars - One of the best desserts ever!! they are simply amazing and so easy to make!

Bubbly Valentine Love Potion 1 (12-ounce) can pink lemonade concentrate 4 cups raspberry sherbet 1 (12-ounce) can of Sprite

Ingredients ½ cup unpopped popcorn kernels (about 16 cups popped corn) 1 cup salted butter 1 cup light brown sugar ⅓ cup light corn syrup 1½ - 2 tsp kosher or sea salt, divided Instructions Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter. Notes You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states! About the Author Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you are not alone, doesn’t it? Social Share google-share 244K+ 197 Comments Sommer @ ASpicyPerspective September 4, 2013 at 10:31 am Reply This is my idea of a late-night snack! :) Melanie @ September 4, 2013 at 10:33 am Reply Looks like my kind of popcorn. Sweet and salty. Mmmm…. Belinda @themoonblushbaker September 4, 2013 at 10:50 am Reply Yum, you have sparkled my late night craving for popcorn now! Renee @ Tortillas and Honey September 4, 2013 at 11:06 am Reply Don’t you just love your air-popper???!! I love my popcorn machine, one of the best gifts ever! I cannot wait to make this recipe, this looks amazing!!! Beth @ bethcakes September 4, 2013 at 2:56 pm Reply I’ve never made any kind of flavored popcorn, but I’ve been seeing them everywhere recently! I feel like caramel corn is definitely good on it’s own, but salted caramel sounds perfect! Kathy September 4, 2013 at 3:47 pm Reply I love making my own caramel corn and flavored popcorn at home! Your caramel corn looks delicious! Karen September 4, 2013 at 3:50 pm Reply We just delivered my daughter to her dorm at university. I dreaded that drive all summer and coming home without her, and the uncertainty of how she’ll feel there. We’ll adjust, enjoy them when they get home from school. Jeannette September 4, 2013 at 3:51 pm Reply Looks great. Would I be able to make popcorn balls out of this? Form the balls before itngoesnin the oven maybe? Thanks for another great recipe! Shelly September 4, 2013 at 4:18 pm Reply Sure, absolutely! Jennette October 16, 2013 at 2:07 pm Reply Tried the popcorn balls today, but the caramel got too soft in the oven and they fell apart. Still delicious though! Nicole deB. July 30, 2014 at 3:53 pm Reply Maybe instead of popcorn balls, you could try them in a muffin tin? Mound and lightly press the popcorn into a muffin tin before baking? IT won’t be round, of course, but it should hold it’s shape until it’s out of the oven and the caramel has cooled down again. Beth Meadows January 27, 2015 at 11:38 pm Reply You don’t bake the balls, just form them into balls and let them dry on their own. Then wrap them in plastic wrap to keep fresh. Becca @ Crumbs September 4, 2013 at 4:04 pm Reply I have a real obsession with popcorn at the moment but haven’t made my own yet. This looks perfect to make for a special film evening! Coco in the Kitchen September 4, 2013 at 4:44 pm Reply Love the salt w the caramel. This is perfect for movie nite! Katrina @ Warm Vanilla Sugar September 4, 2013 at 5:39 pm Reply I am loving this! Such a fabulous snack. Allie | Baking A Moment September 4, 2013 at 6:39 pm Reply I am the same way! When they are here I can’t wait for them to go, then when they do, I’m so lonesome for them! This seems like it would make an awesome after school snack. I never knew it was so easy to make caramel corn. Thanks, Shelly! Emily @ Life on Food September 4, 2013 at 7:31 pm Reply favorite snack right here. wish i had some right in front of me now. Angelyn @ Everyday Desserts September 4, 2013 at 9:16 pm Reply Ummm…. I think caramel corn just became my favorite food group too! Joanne September 4, 2013 at 9:23 pm Reply I could see emotionally eating this when my future kids go off to school. Or you know…on a random Friday. maria September 4, 2013 at 9:38 pm Reply Our favorite! Jen @ My Kitchen Addiction September 4, 2013 at 9:39 pm Reply Oh my goodness… I want this right now. Looks soooooo good! Tieghan September 4, 2013 at 10:16 pm Reply I am so craving this!! It is so fall like and I now need it! It just looks so goo! Liz @ Tip Top Shape September 5, 2013 at 9:09 am Reply Kardasian re-runs is always the correct answer to the blues! And this popcorn looks AMAZING!!!! Jamie @lifelovelemons September 5, 2013 at 11:59 am Reply I really want to make this, but I’m so scared I’ll eat it all myself!! Could be worse things, I suppose… Tahnycooks September 5, 2013 at 12:26 pm Reply Once I start eating caramel corn it is so hard for me to stop!! It actually is something that I can eat and I’m ok with it making me sick. Besides, it isn’t a real sickness like the flu…it will quickly go away because it is only dressed up popcorn. Mind over matter… This is certainly something I would enjoy making myself sick over! cassie September 6, 2013 at 1:35 pm Reply Salted caramel always wins. Pretty sure I would eat the whole batch! Cara September 7, 2013 at 1:05 am Reply This sounded so good but fifteen minutes in the oven and it was a burnt, smoking disaster! What did I do wrong?? :( Shelly September 7, 2013 at 7:50 am Reply That’s crazy! I have no idea how it could have been burnt in 15 minutes at 300 degrees? Have you checked your oven accuracy? Possibly the oven could be a little off, making it hotter than the temp you set it for. Because I’ve made this so many times and a few times I’ve forgotten about it and left it in for too long, by like 10 minutes and I’ve never had an issue with burning… Charlene January 27, 2015 at 2:35 pm Reply Cara, my oven cooks hot too. I did this recipe for only a total of 20 minutes. I took it out of the oven after 10 minutes to stir it thoroughly and give it a chance to cool down and then put it back in the oven for an additional 10 minutes. Just keep an eye on it. Cara September 7, 2013 at 7:21 pm Reply I haven’t checked the accuracy but its only four months old. I wouldn’t think it would be off but maybe? Does this need to be cooked or could you just wait for the caramel to cool and eat it like that? Shelly September 8, 2013 at 9:00 am Reply You don’t have to cook it, no, but the popcorn will most likely be chewy, instead of crunchy… With it being such a new oven, that’s very odd… maybe try it again, and lower the temperature to 250. Are you at a high altitude? Colleen R December 22, 2013 at 5:24 pm Reply I just made this and mine had burned around the edges after the first 10 minutes. I turned the oven down to 275 after that and down to 250 after the next 10 minutes but still have burned corn around the edges. Now I’m wondering about our oven too although I’ve never had issues with other baking. I’m in Alberta Canada. Not sure if that would make a difference…. Jan September 30, 2014 at 2:40 pm Reply Cara, we checked the temperature of our new oven and it runs about 50 degrees too cool. Not knowing how to correct it, we just add a few degrees, depending on how high we need it. Pingback: Last day of ICU, kind of…Friday Favorites 2013: Week 36 | Okay, Kaye? Cara September 8, 2013 at 5:44 pm Reply No, we are in Illinois. I will try at 250. Thank you!! :) Melissa @ Treats With a Twist September 9, 2013 at 2:22 pm Reply I’m a total popcorn addict too. And a snob about the salt. Hence an air popper and special heavy copper pot just for popcorn. But this sounds so perfect. I love a simple but amazing caramel corn. Yum pam September 11, 2013 at 10:28 pm Reply I share your love of popcorn and can’t wait to try this recipe, I also cry when my kids go back to school, however, I have a senior in high school and a senior in college:) Jeff @ Cheeseburger September 11, 2013 at 11:00 pm Reply Perfect for those days that I feel like staying in, staving off the heat, sitting on my comfy couch and watching a movie or two. Kendra September 12, 2013 at 3:48 pm Reply Hi! I really loved your blog today . I am totally with you on the sending kids back to school then crying your eyes out thing.My last son start kindergarden and I’m sad. He’s the last of my 3 sons to go, their 9, 7 and 5,and I’m not ready for the house to be so quiet. For 9 years I’ve lived in chaos and now there’s this HUGE change that has happened.I feel I’m loosing my boys. They don’t like to talk about school so I never know what happened during their day, those long hours they were away from me.Ouch! I too could not wait for school to start. They drove me crazy all summer. I dreamed that I would finally have some time to myself after 9 long years and here I am in this quiet old house, lonely. I don’t know what to do with myself. My world has revolved around them for so long. I miss them. Then they walk through the door and the chaos begins all over again and I remember, oh yeah…! Renee September 13, 2013 at 4:49 pm Reply I have an obsession with popcorn of any kind! When I make mine, instead of baking it in the oven, put your popcorn in a brown grocery bag, pour the caramel over it and shake! Then put it in the microwave for 30 second increments (3 times), shaking between each time. Way less clean up! :) pearl September 17, 2013 at 12:26 pm Reply Hi Shelly, I love your blog and i’ve been wanting to try your salted caramel popcorn recipe , but i can’t find corn syrup here in the Netherlands. Is it possible to omit it put of the recipe? Thanks so much. Shelly September 17, 2013 at 1:29 pm Reply There really isn’t a good substitute for corn syrup in this recipe… I would recommend ordering some online amy oberpriller October 1, 2014 at 12:27 am Reply try making corn syrup with brown sugar and water. add molasses, enough for a light color. Good luck amyo victoria October 19, 2013 at 8:44 pm Reply i have a friend who uses maple syrup and it works perfectly. Roger July 23, 2014 at 5:30 am Reply Are you stating that your friend pours straight maple syrup onto the pop corn and then bakes it, or that your friend cooks the maple syrup first and THEN pours it on the pop corn? This sounds interesting but, at the cost of maple syrup, I’d like to have as many facts up-front as possible beforehand! Thank you. Ann July 27, 2014 at 9:15 pm Reply Hi Pearl, Do you have Golden Syrup there? I think that’s the same or pretty close. I live in the UK and I haven’t been able to find corn syrup either but able to get golden syrup which I used in a recipe calling for corn syrup and it tasted the same as when I made it previously with corn syrup back home. holli September 18, 2013 at 8:55 pm Reply I noticed you left the unpopped kernels in the popcorn .. that is a high potential for cracked chipped or broken teeth .. it takes less than 60 seconds to use only popped corn. pop in a bowl shake so kernels are at the bottom transfer only popped corn to a different bowl. You dont buy popped corn off the shelf or at a theater or anywhere with unpopped kernels just for those reasons .. its a risk .. Shelly September 19, 2013 at 5:19 pm Reply I did my best to remove all the kernels. Guess you spotted one, which is basically like Where’s Waldo! Congrats! Debbie September 25, 2013 at 4:51 pm Reply How many bags of microwave popcorn would I need to use? I don’t have an air popper, but it sounds like I’d get alot of use out of it! My boys make popcorn at least 3-4 times a week!! Shelly September 25, 2013 at 7:52 pm Reply one bag will you give about 4 cups of popcorn I think :) Heather January 18, 2015 at 2:11 pm Reply I know this is really late, but in case anyone else has the question… I pop regular kernels in my microwave. Put 1/4 cup of popcorn in a microwave safe glass bowl with a lid, cook for 4 minutes or so, listening for the popping to slow to 10 seconds or so… if you start to smell burnt popcorn stop it… it’s easy to go beyond popped to burnt so stay near the microwave… but you have popped corn with no oil, and none of the chemicals in the microwave stuff. Keri September 25, 2013 at 9:02 pm Reply This sounds delicious! Can this be made in advance for a party or does it need to be made fresh? How do you store it? Shelly September 26, 2013 at 8:25 am Reply Sure, just store it in an airtight container. I wouldn’t make it too far in advance, though.. maybe a day at the most 2. jackie September 28, 2013 at 3:22 am Reply I’m definitely trying this. Except I use a large bowl shaped microwave popper. No oil, specially bagged popcorn or air popper required. Found mine at WalMart, Target, or Kmart I forget which. Beth October 1, 2013 at 6:24 pm Reply We used to make this popcorn with a small variation.. well sort of a big variation!! We put all of the popcorn in a paper grocery bag,, the big kind,, and pour the mixture over it.. shake it,,, and voila all done.. witho ours you didnt have to bake or use any other pans etc. to finish and it turns out pretty good too. Pingback: Salted Caramel Popcorn - adventureeatz | adventureeatz Fran October 9, 2013 at 12:39 pm Reply Do you think I can replace the butter with margarine? Or any other dairy free butter? Shelly October 9, 2013 at 1:17 pm Reply You could try replacing it with margarine. I haven’t ever done that before, but I bet it would work! Jess October 9, 2013 at 2:48 pm Reply Thank you for sharing!!! I just made this and it was so easy and DELICIOUS :) New family favorite for sure :) Courtney kugel October 9, 2013 at 3:21 pm Reply Pintrest Courtney kugel October 9, 2013 at 3:22 pm Reply Holy amazing!!!! stacey October 9, 2013 at 9:32 pm Reply Just curious why you need to put it in the oven? Shelly October 10, 2013 at 9:46 am Reply to make it crunchy! janet October 10, 2013 at 1:01 pm Reply I love caramel popcorn. Can’t wait to try this. Amy October 10, 2013 at 6:33 pm Reply I just started popping my own popcorn in a pot following the directions on the bottle. But when I pour the sause on it, it deflated. It also happened when I pour butter on it. What am I doing wrong? Thanks! Its still delicious, just mushy and not as pretty. Lynette February 3, 2015 at 12:42 am Reply Try waiting a minute or two before pouring anything on corn. It will deflate when the corn is to hot or when the butter or caramel is to hot when pouring over corn. Felecia Cofield October 10, 2013 at 8:37 pm Reply Hi Shelly! Thanks for sharing this awesome recipe and tutorial! It looks and sounds delicious! Nice to meet ya! Have a great week! Blessings from Bama! PJP October 17, 2013 at 4:30 pm Reply Finall worked up the nerve to make this. I have failed so many times before making caramel corn. It turned out fabulous. Thank you Pingback: Favorite Food – PERPCERN | Frog and Toad Together Blog Pingback: Easy Caramel Popcorn | DownEast Basics Blog Pingback: Easy Salted Caramel Popcorn Jeannine DiBart October 29, 2013 at 4:16 pm Reply Just finished a batch of this. It is AMAZING!!!! Thank you, can’t stop eating it:)) Pingback: Super Simple Salted Caramel Popcorn Recipe Perfect for Fall Pingback: how to: homemade popcorn | a birdie wanders Katherine November 4, 2013 at 6:54 pm Reply This is in my oven right now! Eeeek! I can’t wait!! Lisa November 17, 2013 at 4:26 pm Reply The caramel smells WONDERFUL! I’m waitinf on my second oven stir. I can’t wait to try it. I also can’t wait to show off the website and recipe at work. Claire November 24, 2013 at 11:22 pm Reply Oh my goodness!! Just came out of the oven and my boys have almost eaten the whole pan before it could even cool! Delicious!! Kathleen Truluck November 24, 2013 at 11:24 pm Reply Loved the caramel corn recipe. I got rave reviews at my son’s high school football game when I pulled it out and shared it with everyone sitting near us. It turned out perfectly crunchy and crisp. Not soggy like I was worried about. Loved the idea of using the brown paper grocery bag to mix it all up in before you bake it. It worked amazing. Thanks for the amazing recipe!! Jessica November 25, 2013 at 6:52 pm Reply This looks AMAZING! I’m going to make this tonight… for our long road trip tomorrow. We most definitely need some delish snacks for a road trip. Thank you for this! :) Kal November 25, 2013 at 10:48 pm Reply Do NOT use parchment paper to make this, it only makes the caramel burn to the paper. Also, I wouldn’t recommend cooking the caramel for four minutes as it too will also burn. Use silicone mats and watch the caramel boil for a few. yami December 6, 2013 at 4:20 pm Reply Looks good! but can you tell as the measures you use for the ingredients in the caramel?thanks! Shelly December 6, 2013 at 4:28 pm Reply The recipe is at the bottom of the post with all the measurements! Pingback: Some of My Favorite Things Judy December 10, 2013 at 4:48 pm Reply Okay, I guess I’m just totally lame, but the 30 minutes at 300F in my oven burned the caramel. Aaarrrgh!! Any idea what went wrong? Judy December 10, 2013 at 5:00 pm Reply Oh, looking back, I see the recommendation to try 250F now. And I used parchment. Maybe that’s the problem? Thanks for the recipe. I will have to try again and see if I can tweak it. Also, for the lady in the Netherlands, I have successfully replaced corn syrup with honey in some recipes, using just slightly less honey than called for. Not sure what it would do her, but you could try it. Pingback: The Week in Bentos: December 9-13, 2013 | Wendolonia Heather December 14, 2013 at 12:37 pm Reply So, maybe it’s because my 4 year old is climbing all over the counter in anticipation and playing with butter sticks and my tea mug and asking when we’ll start, but I don’t see oven temp in your recipe. I found it (300) in your response to the commenter who had problems with burning. maybe I’m missing it. Shelly December 15, 2013 at 8:24 am Reply It’s in there! UP at the top of the recipe :) Stacey December 15, 2013 at 6:31 pm Reply This was amazing!! :) Pingback: Cookie Box 2013 | Wendolonia Pingback: Cookie Box 2013 | Wendolonia Pingback: Happening Now | Tashia Doyle Pingback: Caramel Corn-so easy to make and so good | my sweet addiction Vicky December 30, 2013 at 11:40 am Reply My sister-in law makes this using packaged puffed-popcorn. No need to add salt because it’s already on the popcorn. Umm-umm! Gtace January 7, 2014 at 2:41 am Reply This came out so good! I love it when I find a recipe and it comes out exactly how I expected it to… actually better cause we don’t hold high expectations when I’m in the kitchen. This just might be a game changer. Lol. Thank you. :0) I added mini pretzels and saltines to mine. So delicious! Grace January 7, 2014 at 2:43 am Reply Name is supposed to read as GRACE. Darn phone. Pingback: 2014 Dessert Food Trends | dulce Jamie Tarence January 12, 2014 at 2:23 pm Reply LOVE not needing a candy thermometer! This recipe is genius!!!! Barbara January 18, 2014 at 7:08 pm Reply I know this is an older post but I made this today and it was DIVINE!!!! Keep them coming! tom January 23, 2014 at 11:17 pm Reply DARN IT…LOOKS GREAT..I’m gonna get naked and make it tonite!Don’t have me none corn syrup tho…honey? Erin January 27, 2014 at 5:26 pm Reply Just made this and it is so yummy. Made a double batch and baked less time as I like my caramel corn a bit on the chewy side. So easy, was scared to death to not use a candy thermometer but it came out perfect. Thanks! Rodney February 6, 2014 at 7:21 pm Reply Made this using left over movie popcorn (the ‘free’ refill of our $8 extra large popcorn! Halved the recipe as did not think I had the right amount of popcorn. It was superb. Caroline February 7, 2014 at 12:11 am Reply Can’t wait to try this! Does it make a difference in taste / baking time if I use dark instead of light brown sugar? Got a big tin of dark brown sugar I want to use up! Shelly February 7, 2014 at 8:33 am Reply Shouldn’t make a difference with the baking time, no. Sarah February 9, 2014 at 12:58 pm Reply I haven’t made the popcorn but have used your easy caramel sauce many times now for other things. Thanks for the great recipe! Beth March 9, 2014 at 11:35 am Reply I love this recipe. Have used it for several years and it is always a hit! And you can’t stop eating it :) If I want to jazz it up I put some whole cashews in with the recipe.. delicious. Marlene March 10, 2014 at 5:30 pm Reply I made this today. It is the BEST caramel popcorn I have ever had! I followed the recipe exactly and it turned out beautifully – perfect in every way! Thank you for sharing your recipe. It will be one our family makes over and over! (PS. I had to send a bag of popcorn home with my daughter’s bus driver just so I wouldn’t eat the whole batch myself!!!!!) Lynn May 4, 2014 at 7:30 pm Reply My husband is a musician and I go out to lots of his shows. I also love to cook, but I don’t want to weigh a million pounds, so I make things and take them out to the band’s shows for the band and friends. I made your salted caramel popcorn yesterday and took it to the show last night. Everyone loved it and between sets, they could not keep away. In fact, the lead singer came up to me and asked if I put crack in the mix because she didn’t want to stop eating it…lol…what could be a better recommendation? Thank you again–easy and delicious. Shelly May 19, 2014 at 3:02 am Reply I made this last night, and baked at 300 like you said. The popcorn was starting to burn after 10 minutes! So sad! The only thing I did differently was use bagged popcorn and margarine instead of butter. Julie May 24, 2014 at 9:36 pm Reply omg this popcorn is ridonculous! Thanks for sharing a great and very easy recipe! Kate June 5, 2014 at 12:09 pm Reply Looks delicious! How long do you think this stays “fresh”? I am going to make up a few batches so I can bag them as party favors. Do you think two/three days in advance is okay? Shelly June 5, 2014 at 3:12 pm Reply I think if you keep it airtight it would be fine for up to 3 days Kate June 10, 2014 at 1:09 pm Reply Thanks! I made it a day and a half in advance and it held up fine in the plastic favor bags which were just tied shut with ribbons. I made about 60 goodie bags – about 120 cups of popped popcorn! It was a long messy process since I had to do batch after batch. First I popped an entire bag of corn kernels (about 4 large stock pots full) and then I baked off two trays at a time (about 5 rounds of baking). Lined the entire kitchen table with parchment paper for my workspace. Some batches baked up better than others depending on how much caramel was used (sometimes too much which made it gloppy) and how long I baked it (15 minutes was actually best for me). When you remove the hot pans from the oven I recommend dumping them out asap or the caramel that has settled at the bottom of the tray will create gooey globs all over. Not the worst thing (kids loved it) but it will definitely take a toll on your teeth. I preferred the more consistent pieces that were lightly coated and still crunchy. All and all – a huge hit! Would definitely make a normal sized batch anytime to enjoy on the couch! It’s been a few days now and I’m sharing the leftover bags with coworkers. The popcorn has soften some but everyone is thinks its delicious and wants the recipe. Erin July 11, 2014 at 4:05 pm Reply Just made this…followed the instructions exactly as written and it turned out perfectly. Yum!! Shelly July 11, 2014 at 5:31 pm Reply Fantastic!! Andrea July 15, 2014 at 2:38 pm Reply ooooh I actually have all the stuff to make this. I am taking a day trip on Friday- I think this would be an awesome snack! I know this was originally posted about a year ago- but I wanted to address the stove issue. I have a new stove that is barely 6 months old and depending on the temperature it can take up to 20 mins to reach the set temperature, even if the oven has already “dinged” that it’s ready. I learned this the hard way and many ruined loaves of bread and baked goods. But it’s inconsistent in this temp thing. My new rule: I have started using an oven thermometer. Just an FYI for those who have recipes that turn out fine and then for some strange reason – not the next time..etc. It’s saved a LOT of frustration recently. Jerri July 15, 2014 at 8:50 pm Reply I have a question about the salt. I have a container of sea salt that I use to refill our salt grinder. Do I use the unground, chunky salt or grind up the salt and use it that way? Shelly July 15, 2014 at 9:04 pm Reply The salt will melt into the caramel, so you can use the ground up salt and it will be fine! Cynthia Rich July 17, 2014 at 10:50 pm Reply I’ll have to try. Looks good! Kelly July 19, 2014 at 1:09 pm Reply I just made this again for about the 10th time. ALWAYS a hit, ALWAYS perfect. I usually double it and whenever I take it to work, it doesn’t even last one hour. I add almonds, pumpkin seeds, and peanuts. This is the easiest recipe and so reliable. Thanks! Shelly July 19, 2014 at 4:10 pm Reply Love to hear this!! Thank you so much..and what great ideas for add-ins! Stacy July 20, 2014 at 10:16 am Reply I think I may have found something that can top my all-time favorite of Almond Bark Popcorn. And this recipe is it. Can’t wait to make this before our next coming trip! Thank you for sharing. I have bookmarked your site and will be back! Beth R. July 21, 2014 at 11:25 pm Reply Mmmmm, I love caramel and this recipe sounds so good. I think the addition of some nuts would make it awesome too. Either pecans or peanuts. Lana July 27, 2014 at 6:19 am Reply Thank you for the best caramel popcorn ever! It was sooo crunchy and sweet and had the perfect hint of salt. Yum! Because I was worried about the popcorn burning from previous comments, I started at 250 degrees. After the first check at 10 minutes, I moved it up to 275 degrees. It was enjoyed on our movie night with some left to spare, which I snacked on while making breakfast the next morning. Yes, in the morning, so addictive! shaheda timol July 28, 2014 at 12:35 am Reply Hi Shelly, omg ur intro was exactly what I say, think and do as far as watch KUWTKardash… im def gonna try this however I wanna throw in some pecan yummmm. U r so invited. tracey July 28, 2014 at 6:58 am Reply For anybody looking for a corn syrup equal try glucose syrup which is a corn derivitive JH July 28, 2014 at 12:08 pm Reply Shelly — any time that I pour hot liquids onto the popcorn, the popcorn begins to melt. In other words the popcorn starts to shrink and becomes really hard. What am I doing wrong??? Shelly July 28, 2014 at 4:06 pm Reply That’s crazy!! Are you using airpopped or microwave popcorn? Nikki Mans July 28, 2014 at 2:56 pm Reply BEST. POPCORN. EVER. The crunch is perfect & the sweet + salty combo is out-of-this-world delicious!! I cannot stop eating it. I may need an intervention. Mags July 28, 2014 at 8:31 pm Reply Love this!!! Thanks so much for sharing this recipe! Tried some last night, and now making my second batch! Though this time I may toss some chopped up snickers in just for fun :) Eileen August 1, 2014 at 12:29 am Reply Oh nikki…my son leaves for his junior year of college in a month and I am already missing him just thinking about it. You’re not alone honey! Hardest thing in the world is to let go! Xxxooo Robin August 2, 2014 at 6:21 pm Reply Try this with cocktail peanuts! Yummy. Tanya August 3, 2014 at 3:40 pm Reply Hi! Oh my goodness! This recipe looks amazing!!! But for some odd reason I wasn’t able to see the amount of each ingredient. I was able to see the amount of popping corn (which made 16 cups popped corn) and I seen butter, corn syrup, Brown sugar, and salt, but not the amount of each to use. Could you please send me the measurements? Oh so excited to make this! Thank you from Wisconsin!!! Tanya August 3, 2014 at 3:45 pm Reply I found it! Shelly August 3, 2014 at 4:47 pm Reply so strange!!! but glad you were able to see the amounts! Gwen August 7, 2014 at 8:11 am Reply I drizzled melted dark chocolate over the popcorn when it came out of the oven and let cool…Perfect! Shelly August 7, 2014 at 9:24 am Reply Love that idea!! Chellsia August 18, 2014 at 6:24 pm Reply Made this a few minutes ago and then added peanuts and chocolate chips to the second batch ….oh my heavens it’s so good…do I have to share?!?!? I should be nice but….lol thanks for this recipe it’s so awesome. I can make it for gifts too which is a major plus! Ashley September 16, 2014 at 8:39 pm Reply Just made this step by step and all of the popcorn shrunk. It looks horrible. Don’t want to try this one again. Pingback: Five for Friday: Pajama Movie Night | The Pajama Company Blog Sarah September 22, 2014 at 1:02 pm Reply I don’t have an air popper! And I only have buttered popcorn for the microwave on hand and I really don’t want to go out! Can I use this type of popcorn?! Shelly September 22, 2014 at 1:14 pm Reply I have never tried it with microwave popcorn…I have heard a few people tell me it shrivels when you pour the caramel on top, but let me know if you try it! Sarah September 28, 2014 at 2:38 pm Reply Well I ended up using kernels because I didn’t want to take any chances and it turned out amazing! I put the oven to 275 degrees though based on other people saying it was burning. Thanks for this recipe!! Kristin Stanley October 8, 2014 at 1:58 pm Reply I just finished making this, and I think I need to file a lawsuit. The first bite KILLED my husband due to excess deliciousness! This recipe is awesome, YOU are awesome for creating it, and now my man thinks I’m awesome for making it ;) hehe Thank you!!!!!!!! (Btw… I followed the recipe exactly and it turned out perfect. ) brenda October 8, 2014 at 6:34 pm Reply I have a problem with the husks, what is your favorite? Emily October 9, 2014 at 3:14 am Reply Do you have to bake it? I don’t have an oven available! I live in Japan and they don’t use them here…. Shelly October 9, 2014 at 7:04 am Reply Yes, so sorry, you need an oven! Pamala Huffman February 4, 2015 at 1:54 pm Reply Emily, if you have a microwave you can put it a big paper grocery bag and cook 30 seconds, shake the bag, do this three times. My Aunt used this reciepie for years. Works great!!!!! Tiffy October 10, 2014 at 6:02 pm Reply I just made this and it turned out PERFECT! My family loves it and so do I! Thank you!! I can’t wait to make this for more people! So delicious. We’re going to enjoy this during our scary movie tonight!! Deb October 30, 2014 at 12:06 am Reply Absolute perfection!! Thank you so much for the recipe!! Jen November 19, 2014 at 7:10 pm Reply Loved this recipe. So tasty & easy to make Debbie November 24, 2014 at 7:54 pm Reply I have been making carmel corn for over a year now and my recipe is the same as this one. I make it in a aluminum throw away roasting pan and spray it with Pam for easy clean up. I have never had it burn, the only problem I have had with it is the peanuts don’t seem to adhere to the popcorn. Any suggestions on that issue? I store it in a large Tupperware bowl and it seems to be better the next day and it never seems to go bad even after a few days. Best recipe I have found for carmel corn and is requested for every card party we have! sarah November 30, 2014 at 5:52 pm Reply I have never made this as popcorn before but have used the caramel recipe anytime I need caramel for another baking project and want to make my own. It is very good and so easy to make, I keep coming back to it again and again. Thank you for this easy recipe! Cathy Johns December 7, 2014 at 11:20 pm Reply Wish I’d read the reviews first; mine burned too (after about 15 minutes). Fortunately I caught it before it got too bad and lowered the temperature to 250. It was still good enough to give me a belly ache (cuz I couldn’t stop eating it). I’ve made caramel corn for years but this recipe was much easier and quicker and I like the added salt. Keeper. :) E December 13, 2014 at 5:05 pm Reply This turned out wonderful and full of perfect salty carameliness. Is that a word? I don’t care. Delicious. No burning. No problems. I stopped cooking the caramel at 236* which was about 3 minutes into boiling. I don’t know if that contributed to my good results or not. Just thought I’d mention it. Also, I have an oven thermometer because my oven runs hot. They’re only a few bucks. Shelly December 14, 2014 at 7:39 am Reply Great feedback! Kim Collins January 15, 2015 at 6:57 am Reply Hello, I can’t wait to try this! Not sure is this makes a difference or not in cooked caramel on popcorn but, as for just for buttered popcorn you can not use melted margarine as it will shrink the popcorn, you must use real butter. This may be where some are going wrong with the shrinking popcorn, hope this helps! Emily January 17, 2015 at 9:54 pm Reply This looks fantastic! This would be perfect to put in Valentine’s Day treat bags! =) Heather Stone January 17, 2015 at 10:10 pm Reply Made this recipe this Christmas for gifts and it was a huge hit. (I kept some for myself, of course). I did change it a bit….same amount of popcorn and made half of the caramel…it worked perfect, although I would have loved the entire bit of caramel sauce, but many of my gift recipients are on diets, so looked a bit less ‘addictive’….they loved it, anyway. Love all your recipes, girl….you’re awesome! Shelly January 18, 2015 at 9:07 am Reply Thank you so much!! Sandy January 18, 2015 at 1:53 am Reply Just made this now, it was wonderful!! Turned out perfect, just the right balance of salty & sweet and crunch. Thank you, definitely a keeper. :) Vicki January 18, 2015 at 3:32 pm Reply Any substitutes if i do not have the corn syrup on hand? Kristina January 18, 2015 at 4:46 pm Reply I followed your recipe exactly and it’s fantastic!!! Sherry January 18, 2015 at 6:32 pm Reply Sounds yummo ;) except the corn syrup ;( Robin January 19, 2015 at 11:32 am Reply Use marshmallows instead of corn syrup. My grandma’s recipe ;) you will have to stir it, but who cares. Yummy Yum yum Alicia Wilkerson January 19, 2015 at 5:21 pm Reply 3rd and 5th grade huh? Yeah….just wait until that first one goes to college. Salted caramel vodka comes in handy at that point <3 Judy January 19, 2015 at 9:02 pm Reply Ok, so I have questions… Has anyone ever poured hot butter on popcorn and watched it completely shrivel up. I don’t understand how you can pour boiling hot caramel on popcorn and not have it shrivel up. I would think you have to let it cool before pouring it on the popcorn. Has anyone had a problem with this? Jen January 21, 2015 at 9:58 pm Reply Never had a problem with any shrivelling! Think because you bake it right away after it prevents that. The popcorn is better then any you buy in the store! Amanda January 21, 2015 at 9:40 pm Reply Hey there, I REALLY want to try this recipe but live in Australia, so I wad wondering what I csn substitute for the lihht corn syrup as we don’t have that here in oz ??? Thanks heaps, Amanda. Shelly January 22, 2015 at 8:02 am Reply I just had a reader say that the best sub for Corn Syrup is RICE MALT SYRUP. Hope that helps!! Jen January 21, 2015 at 9:56 pm Reply awesome recipe and works extremely well! Rebecca January 23, 2015 at 11:00 pm Reply Does this recipe make the popcorn really sticky? Or does it make the corn crisp? Thanks! Shelly January 24, 2015 at 9:25 am Reply NO, the caramel corn will be crunchy and not sticky to the touch! Amy Walker January 23, 2015 at 11:39 pm Reply I followed this recipe but used 1.5 bags of microwave popcorn because I don’t have an air popper. After mixing, placing in the oven and mixing again, I immediately realized I could have used 2 full bags of popcorn. Unfortunately, my 6 year old daughter inhaled the rest of the half bag of popcorn and I only had about a cup left. I added vanilla extract and mixed nuts. It’s delicious and my family went crazy! We will be making this more! Thank you for your recipe! Teresa of the Forest January 24, 2015 at 11:00 pm Reply I had a hankering for something quick and sweet, and this hit the spot. Delicious! rob January 25, 2015 at 2:31 am Reply I use a little sumac to dampen the sweetness, and vanilla to add to the flavour. I’ve never managed to have leftovers. Rachael January 25, 2015 at 4:53 pm Reply Most amazing caramel popcorn recipe I have ever tried, and so simple to boot! I used Orville Redenbacher’s Home Recipe Microwave Popcorn, 2 pop-up bowls worth, and it worked perfectly! Now to hide it from the kids! rick January 25, 2015 at 8:50 pm Reply looks very good i thank you.. judy January 26, 2015 at 12:19 am Reply I’ve looked this over 3 times and can’t find the amounts for the ingredients. Where do i find those? Shelly January 26, 2015 at 8:43 am Reply At the bottom of the post above the comments is the full printable recipe! Missy January 26, 2015 at 11:01 am Reply we make the same thing my grandmother’s recipe. We use brown sugar, white sugar, butter, vanilla, popcorn salt. Debbie January 28, 2015 at 12:02 pm Reply Vanilla??? Shelly January 28, 2015 at 3:44 pm Reply Nope, not in this recipe… you could add it if you would like to the caramel mix after it boils if you would like! Tina February 1, 2015 at 2:16 pm Reply Great easy recipe! I should have read the notes before I made it! I definitely will be adding peanuts next time! If you love Cracker Jack, this is for you! Richard Harwood February 1, 2015 at 3:48 pm Reply One word…..YUM! Denise February 1, 2015 at 10:05 pm Reply Made this for Super Bowl today. Amazing!!! I’m not always a caramel popcorn fan but this is spot on. I will most definitely be making this again. Mandy van der Merwe February 2, 2015 at 4:46 am Reply Hi… This looks amazing… I’m in South Africa, we don’t have corn syrup… What could I use as a substitute? Thanks Xxx Lisa February 5, 2015 at 8:05 pm Reply Hello Mandy, we were caught in a snow storm and I couldn’t head out to the grocery store to pick up corn syrup so made my own and it turned out fantastic and just takes water, white granulated sugar, cream of tartar and a pinch of salt. Only addition I made to the recipe you will see is a few drops of vanilla extract after I took the mixture off the stove to cool. Candy thermometer is handy so syrup isn’t undercooked/overcooked. Hope this helps. Shannon Tennison February 2, 2015 at 11:28 am Reply I cooked mine for 20 minutes (10 short of the recommended time) and it still turned out burnt. Which was disappointing, seeing as how the mess I had to clean up after all was said and done was horrendous. Next time I’ll only cook it for 15 and add vanilla to the caramel

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