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Annette's Carmel Corn

Annette's Carmel Corn
Recipe Date:
Cook Time:
Imperial (US)
By: Annette McDonnell
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 5 quarts popped popcorn
  1. Preheat oven to 250° F.
  2. In a medium sauce pan, melt butter, add brown sugar, corn syrup & salt. Bring to boil stirring consistently. Continue boiling without stirring for 4 minutes. Remove Carmel from heat and add baking soda & vanilla, mix well.
  3. Place popcorn in large bowl, pour Carmel in thin stream over the popcorn turning to coat. Place popcorn on two rimmed cookie sheets in a thin layer.
  4. Bake at 250˚ stirring popcorn in 15 minute increments for 1 hour. Remove from oven and let cool completely before breaking it apart.


Enjoy with a glass of the 2016 Estate Chardonnay, Nagasawa Vineyard. Holiday Gift Idea: Put in clear bags & tie with red or green ribbon.