Vanilla Caramel Corn

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


This Vanilla Caramel Corn is the most addicting snack you will ever eat.  Popcorn is coated with a homemade caramel made from brown sugar, sweetened condensed milk, vanilla, and butter.  It will disappear quickly and you’ll be making a second batch.  It’s that good!! 



  • 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