Chef Folse's Caramel Popcorn

Prep Time: 1 Hour
Yields: 4 Quarts

In 1893 the Rueckheim brothers, two popcorn salesman at the first Chicago World Fair, decided to cover their popcorn with molasses, hence the birth of the Cracker JackĀ®. Today, families everywhere enjoy this sweet popcorn treat for fall holidays.


3 quarts fresh popped corn
3 cups unsalted dry roasted mixed nuts
1 cup packed brown sugar
1/2 cup dark corn syrup
1/2 cup butter
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract


Preheat oven to 250 degrees F. In a large roasting pan, combine popcorn and nuts and place in oven while preparing glaze. In a saucepan over medium heat, combine brown sugar, corn syrup, butter and salt. Bring to a boil, stirring constantly, then continue boiling 4 minutes without stirring. Remove from heat, stir in baking soda and vanilla. Pour sauce over warm popcorn and nuts, tossing to coat well. Bake 1 hour, stirring every 10 minutes. Remove from oven, cool and break apart. Store in an airtight container.