Sweet & savory country cooking from my table to yours!


Vanilla Caramel Corn


I came across this wonderful recipe a few years back in a Taste of Home magazine.  When I make this caramel corn and set it out at gatherings of any kind, it disappears in minutes.  This recipe has a wonderful homemade vanilla-caramel coating, covering lightly salted popcorn…a perfect mix.  I think this caramel corn is an excellent treat to make for Halloween or Fall, but my friends beg me to make it all year long, so ya know… I guess it’s a good anytime treat!  When you make this caramel corn, be careful….the big kids in your life will scoop it up and devour it before the little kids in your life get one little morsel…

Here’s how I made this easy and addictive Vanilla Caramel Corn…

First I popped three bags of buttered, salted popcorn in the microwave, one at a time of course.  I sorted through the popped corn for any un-popped kernels and discarded them.  Next, I separated the popped corn into two large bowls and set it aside while I made my vanilla caramel sauce…

To make the caramel sauce…

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In a large pan, I mixed together some corn syrup and brown sugar…

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Then I brought the mixture to a boil over medium heat while stirring constantly.  I continued stirring and cooked it for three minutes…

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Next, I slowly added in some sweetened condensed milk….while stirring constantly…

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Then I added some butter pieces and brought the mixture back to a boil while mixing in the butter and milk… then I removed the pan from the heat and added some vanilla…

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And I poured the hot caramel over the popped corn, dividing it equally between both bowls of popped corn. I used a spatula to mix the caramel and popped corn together, making sure all kernels of popcorn were coated with the caramel…

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Next, I spread the popcorn equally between two buttered cookie sheets, in a single layer.  I placed the cookie sheets in a preheated 250-degree oven…

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Then I baked it for 20 minutes.  Next using a large pancake turner, I very carefully flipped the caramel corn over. Note:  You don’t want to get in too big of a hurry here unless you want caramel corn falling down into your oven….oh yes….it’s happened…Next, I baked it for an additional 20 minutes, until the caramel had time to bake into the popped corn…

As soon as I removed the caramel corn from the oven, I immediately used a spatula and scraped the hot caramel corn from the cookie sheets onto foil.  I allowed the popcorn to cool for a couple of minutes while I soaked the cookie sheets in some hot water…important step, trust me… Next, I broke the caramel corn into small clumps and placed in an airtight container.  If I’m giving it away as gifts, I place it in airtight bags, then inside of a pretty bag or box…

I hope you make and enjoy this or surprise your friends with it.


Vanilla Caramel Corn

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55


A delicious vanilla, buttery caramel coating, blanketing slightly salted buttery popcorn.



  • 1 box, (3 packs, 3.3 ounces each), butter flavored salted microwave popcorn
  • 1/2 cup light corn syrup
  • 1 1/3 cups light brown sugar, packed
  • 2/3 cup sweetened condensed milk
  • 1 stick real butter, cut into small pieces
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 250 degrees.
  2. Pop the popcorn in a microwave according to package directions. Sift through it and remove any unpopped kernels. Divide the popped corn into two large bowls and set aside, while making the caramel.
  3. In a 2 quart pan, combine the brown sugar and corn syrup. Bring to a boil over medium heat while stirring constantly. Continue stirring and cook for three minutes. Slowly add in the milk, then the butter, while stirring constantly. Bring to a boil and remove from the heat. Blend in the vanilla.
  4. Pour the caramel equally over the two bowls of popped corn. Using a wooden spoon or spatula, mix the caramel and popped corn together until all of the popped corn is coated with caramel.
  5. Spread the caramel corn equally between to buttered cookie sheets. Bake for 20 minutes and turn the caramel corn over one time with a spatula or pan cake turner. Bake for an additional 20 minutes and remove from oven.
  6. Immediately scrape the caramel corn from the cookie sheets onto foil. Let caramel corn cool for about two minutes. Break into small pieces and store in an airtight container.


  • Serving Size: 12

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