Easy to Make Killian Corn Recipe
A Classic Popcorn Recipe
This killian corn is a classic family popcorn recipe that I’ve been making for years! I started making this recipe myself back in my college days and it quickly became a favorite treat.
I specifically remember my mom making this popcorn when I was a child. We would fill up gallon-size bags, stick a bow on each, load up the minivan, and drop off a bag of popcorn to each of our neighbors for Christmas. She often added almonds and shredded coconut as well, but I have always loved it plain.
Killian Corn Measurements
This popcorn was THE reason that I felt like I needed to own a popcorn popper. 😉 However, I’m sure it is delicious with microwave popcorn too.
About 4 to 5 quarts (about 16-20 cups) of air-popped popcorn is a great amount for this recipe. The popped popcorn weighs about 4 ounces and I end up using about 3/4 to 1 cup of unpopped kernels.
Hopefully, all of this info helps give you an idea, but there is no need to be exact with the popcorn amount!
Sauce Ingredients
The sauce for this popcorn requires a bit more exactness, but it’s still pretty simple! Only 4 ingredients:
- Butter
- Sugar
- Corn syrup; and
- Vanilla
Don’t try to use frozen butter, by the way, because it needs to be able to melt within a few minutes before the mixture comes to a boil. Once it does come to a boil, let it cook (without stirring) for 1 minute before removing it from the heat. Then stir in the pure vanilla extract.
The Final Result
At the end of it all, you end up with a luscious caramel-like sauce which you can then pour onto your freshly popped popcorn. Mix it up nicely and enjoy!
Note: If you want to add nuts or coconut, add them right away to the sauce while it’s still warm. It will harden slightly once it cools, but is still pretty gooey and soft.
If you’re interested, I have a healthier version of this recipe too: Healthier Caramel Corn. Still simple and delicious!
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Easy to Make Killian Corn Recipe
Ingredients
Instructions
- Sift the popped popcorn, with your fingers, from one bowl to another in order to lose most of the unpopped kernels.
- Stir and melt together butter, sugar, and corn syrup in a medium saucepan over medium heat. Once butter is melted, let it come to a boil and cook for 1 minute, without stirring. Remove from heat and stir in vanilla.
- Immediately pour over the popcorn. You can also add 1 cup of pecan halves, almonds, and/or ribbon coconut. Stir for a few minutes to coat evenly. Let cool slightly, then serve.
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I love this! No dairy for my son, he will be so excited to have “almost caramel” corn!
Been making this for years but easier! Equal parts butter, corn syrup and granulated sugar (I don’t add the vanilla). Stick in pot and cook until sugar melted and pour over popped corn. To give you an idea, 1/8th cup of everything does a big batch.
Great! Thanks for sharing! 🙂
I made up my own version, start with your recipe but add in a box of dry gelatin mix at the end. Makes great flavors. You can even use sugar free gelatin. Made it for my kids and grandchildren.
Great idea, Nikki! Lots of fun flavor options with that. Thank you for commenting!