Caramel Corn, quick and easy

Caramel Corn
  • 8 cups popped popcorn*
  • 4 cups oven-toasted rice cereal squares
  • 2 cups miniature pretzels
  • 1 cup pecan halves
  • 1 cup packed brown sugar
  • ½ cup butter or margarine
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder

Preheat oven to 300 degrees.

Combine popcorn, cereal, pretzels and pecans in a rectangular bowl. Combine brown sugar, butter and corn syrup in a 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.) Remove saucepan from heat. Quickly add vanilla and baking soda, stirring carefully. Pour over popcorn mixture in bowl, and toss until well coated. Bake 30 minutes, stir after 15 minutes.

Transfer popcorn mixture to a large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.

Yield: 15 cups.

*I used microwave popcorn (light)

Addition (12/3/09) - for those who don't have access to corn syrup, here is a link to creating a substitute.


  1. Do you think it would be possible to make this w/out corn syrup? I love caramel corn, but not sure yet where to buy corn syrup in China.

  2. Hi Shanti, for a corn syrup substitute here's a link:

    Let us know how it turns out!