How do I store Grandma’s Homemade Caramel Corn?

Keep it in an airtight container at room temperature. It stays crisp for up to 7 days—if it lasts that long.

Can I make Grandma’s Homemade Caramel Corn without corn syrup?

Yes, you can substitute it with honey or maple syrup, but note that the texture may be slightly different.

Use plain air-popped or stovetop popcorn. Avoid microwave bags with butter or salt as they can alter the flavor.

Yes, if you use certified gluten-free corn syrup and ensure all other ingredients are free from cross-contamination.

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Preheat oven to 250°F and line a large baking sheet with parchment paper.
Place popped popcorn in a large mixing bowl.
In a saucepan, melt butter, then add brown sugar, corn syrup, and salt. Stir and bring to a boil.
Let the mixture boil for 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla and baking soda. It will foam.
Immediately pour caramel over popcorn. Stir well to coat.
Spread popcorn onto baking sheet and bake for 1 hour, stirring every 15 minutes.
Let cool completely before storing in an airtight container.