Fourth of July Caramel CornWhat makes this caramel corn recipe extra special is the adorable vintage packaging. The recipe is old fashioned tasty like Crackers Jacks, and will be a hit with your guests. I love putting my popcorn or caramel corn into pretty paper cones for any party and event. These cones make a serving easy to hold and is fun for the kids too. It seems this is the first thing the kids like to reach for when they see them on the food table. The cones for your Fourth of July party are set and ready to go with three kinds of printable vintage papers and star stickers as well as the vintage caramel corn sign. Just print the patterns onto 8.5×11 inch paper and trim the edges with pinking sheers. The round stickers can be printed onto a full sheet label paper and trimmed or punched with a 1.5 inch circle punch. Roll the paper into a cone and use the round stickers to hold it in place. Fill your cones with freshly made and cooled caramel cone and you are ready to serve this festive treat. You can see this whole Vintage Fourth of July party inspiration in this post and purchase the complete party kit in my Etsy shop. For the free printable popcorn cone paper, labels and food tag, click the button at the end of this post under the recipe. Enjoy! ~ Lia
 Carmel_Corn_Fourth_of_July Old_Fashioned_Caramel_Corn

Vintage Fourth of July Party

Old Fashioned Caramel Corn
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  1. 2 tablespoons vegetable oil (I use coconut oil which is very light and tasty)
  2. 1/3 cup popcorn kernels (I use blue corn that is non-GMO)
  3. 1 cup sugar
  4. 3 tablespoons corn syrup
  5. 2 tablespoons molasses
  6. 2 teaspoons roasted peanut oil (or coconut oil)
  7. Kosher salt
  8. (optional) 1/2 cup raw peanuts
  1. Put the oil and popcorn kernels in a large pot. Cover with lid. Heat over medium-high heat, moving/shaking the pot over the burner until there are several seconds between pops. Pour the popcorn to a large bowl.
  2. Wipe out the pot to remove extra popcorn shells and oil. Add the sugar, corn syrup, molasses, oil, 1/4 teaspoon salt and the optional peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F or soft crack, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the oiled baking sheet and let cool, then break into small pieces and fill your prepared popcorn cones.
Lia Griffith