I used maple syrup in place of the Karo Syrup and added a handful of pecans. So much for my diet... I think that i'll be taking this along to Holiday parties...and giving it in cellophane bags for Christmas presents. Thanks for the recipe !

I have been using this recipe since I was making caramel corn with my mom for holidays. I have noticed the last several years the caramel corn has turned out gritty... WHY? I am making it the same as always, but it is now gritty. I have moved to Alaska, but I can't say that the weather is much different than the Pacific NW that I lived in for the precious 45 years.... Want my smooth caramel corn back, any ideas?

Jill from Alaska - It is gritty because you are not letting the syrup boil without stirring for a few minutes. Like fudge, if you cover the container and let it boil it will lose the gritty texture.