Easy Carmel Corn Recipes
Plus How to Make Carmel Corn in the Microwave

2 1/2 bags Orville's Microwave Popcorn, popped

2 cups almonds (see substitutes)

2 cups brown sugar

1/2 cup light corn syrup

1 cup butter

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Place the popped popcorn into two turkey roasting pans (You can use 2 shallow greased baking pans but the roasting pans make for easier stirring. Jell roll pans work well too). Mix in the nuts and set aside.

Preheat the oven to 200 degrees F. Cook the brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring enough to blend. Once it begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat and stir in baking soda and vanilla. It should be light and foamy. Immediately pour over the popcorn in the pans, and stir with a stiff spoon to coat but BE CAREFUL the carmel is HOT.

Bake for 1 hour. During bake time, remove pans and stir popcorn every 15 minutes. Cover your counter with waxed paper and pour the carmel corn out onto it. Separate the pieces. Cool completely. Store in airtight containers or resealable bags.


Pecans, cashews, or dry roasted peanuts can be substituted for the almonds. Or use every kind for a nut medley.

Carmel Corn Recipe with Chocolate

Follow all of the above steps. Right after you begin baking for an hour, using the same saucepan you used for the carmel, add 1/2 cup butter, 2 cups light corn syrup, and 4 cups of chocolate chips.

Cook over medium heat, stirring frequently until the chocolate is melted.

Remove your carmel popcorn from the oven and quickly pour the chocolate mixture over it, stirring to coat.

Return your pans to the oven for remaining bake time (30 to 40 minutes), stirring occasionally (every 15 minutes).

Cover your counter with waxed paper and pour the carmel corn out onto it. Separate the pieces. Cool completely. Store in airtight containers or resealable bags. This makes for a decadently delicious holiday treat.

2 1/2 bags Orville's Microwave Popcorn, popped

2 cups Spanish peanuts (see substitutes)

2 cups brown sugar

1/3 cup light corn syrup

1/3 cup molasses

1 cup butter

3/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Place the popped popcorn into two greased turkey roasting pans (You can use 2 shallow greased baking pans but the roasting pans make for easier stirring. Jell roll pans work well too). Mix in the nuts and set aside.

Preheat the oven to 200 degrees F. Cook the brown sugar, corn syrup, molasses, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring enough to blend. Once it begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat and stir in baking soda and vanilla. It should be light and foamy. Immediately pour over the popcorn in the pans, and stir with a stiff spoon to coat but BE CAREFUL the carmel is HOT. Don’t worry about mixing it too well because it gets easier to mix during the baking process.

Bake for 1 hour. During bake time, remove pans and stir popcorn every 15 minutes. Cover your counter with waxed paper and pour the carmel corn out onto it. Separate the pieces. Cool completely. Store in airtight containers or resealable bags.

For quick clean-up, add hot water immediately to your roasting pans after pouring out the carmel corn.


Almonds, pecans, cashews, or dry roasted peanuts can be substituted for the almonds. Or use every kind for a nut medley.