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Sorghum Oven Caramel Corn

A color illustration of a jar of sorghum, a bowl of popcorn and cubes of caramel.

Print Recipe (PDF)

Cook time: Approximately 1.5 hours
Serves: Makes approximately 15 cups 


  • 15 cups popped corn (1.5 cups unpopped corn) 
  • 2 cups brown sugar 
  • 2 sticks unsalted butter 
  • ½ cup sorghum 
  • ½ tsp salt 
  • 1 tsp vanilla 
  • ½ tsp baking soda 
  • pinch of cream of tartar  


Preheat the oven to 250°. Place the popped corn in a very large bowl. In a medium pot, melt the butter over low heat.

Once melted, stir in the brown sugar, sorghum, salt, and cream of tartar. Bring to a boil over medium-low heat, stirring occasionally. Allow to boil for 45 seconds before removing from the heat and quickly stirring in the vanilla and baking soda. Stir until the color lightens and the caramel begins to pull away from the sides of the pot.

Pour caramel over the popped corn and use tongs to toss together until well combined and the popped corn is evenly coated.

Transfer popcorn to a rimmed baking sheet and bake for one hour, tossing every 15 minutes.

Remove from the oven and allow to cool before storing in an airtight container. 

Recipe from the ‘Sorghum Treasures’ cookbook, produced by the National Sweet Sorghum Producers and Processors Association