Honey Caramel Corn

honey caramel corn

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Old fashioned honey caramel corn is light and crispy, buttery and not too sweet.


Units Scale
  • 1/2 cup honey
  • 1/2 cup butter or coconut oil
  • 1/2 cup packed brown sugar or sucanat
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 4 quarts popped popcorn


  1. Melt butter in large saucepan or cast iron skillet; stir in sugar, honey and salt.
  2. Cook and stir until mixture comes to a boil.
  3. Reduce heat to medium; boil without stirring about three minutes to 265°F (130°C – hard ball stage).
  4. Remove from heat; stir in vanilla extract and soda.
  5. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring.
  6. Turn onto greased or reusable parchment paper covered 15-1/4×10-1/4×1/4-inch baking pan.
  7. Bake at 250°F (120°C) for 45 minutes; stir every 15 minutes.
  8. Cool. Break into serving-sized pieces. Store in airtight container. Makes four quarts (eight servings of two cups each).

Keywords: old fashioned, caramel corn, honey caramel corn