Joan Pope’s Caramel Corn

Back in the late 80’s I worked with a woman named Joan Pope.  She used to bring this caramel corn to work.  We always called it Joan Pope’s Caramel Corn, don’t know where it originated, but this is how I know it.  I just recently found the recipe and made it for a baseball kick-off party we hosted.  There was none left at the end of the night!  My friend who is on a gluten-free diet discovered she can eat it too!  Yay!  I’ll be making it again soon.

Caramel Corn

Preheat oven to 250°.

Corn pops


1 – 8 oz. bag of corn puff popcorn

1/2 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1 tsp. vanilla

1/4 tsp. baking soda

In a sauce pan melt butter, brown sugar, corn syrup over low heat until combined.  Bring to a boil for 2 minutes, stir constantly.

Remove from heat, stir in the vanilla and baking soda.

Put corn pops into a large bowl and pour mixture over corn pops.  Stir to coat.  Place pops on a large cookie sheet and bake for 10 minutes.  After 10 minutes, stir and put back in the oven for another 10 minutes.  Repeat a total of 3 times.

Let cool and store in a covered container.  Enjoy!


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