Around here, with the cooler weather, it’s time to make a big batch of chili and an even bigger batch of caramel popcorn. This duo pairs great with an afternoon of knitting while watching football games, a movie or maybe, appropriate in any season, re-watching episodes of the Gilmore Girls.


Just for fun, here are some of my favorite Fall GG episodes followed by my go-to caramel corn recipe which I’ve modified to use a brown paper bag to coat the popcorn (so easy).

Season 1, Episode 7: “Kiss And Tell”

Season 2, Episode 4: “Road Trip To Harvard

Season 3, Episode 6: “Take The Deviled Eggs…”

Season 3, Episode 7: “They Shoot Gilmores, Don’t They?”

Season 3, Episode 8: “Let The Games Begin”

Season 3, Episode 10: “A Deep-Fried Korean Thanksgiving”

Season 4, Episode 9: “Ted Koppel’s Big Night Out”

Season 5, Episode 7: “You Jump, I Jump, Jack”

Season 6, Episode 6: “Welcome to the Dollhouse”

Season 6, Episode 7: “Twenty-One Is The Loneliest Number”

Season 7, Episode 18: “Hay Bale Maze”

Gilmore Girls: A Year in the Life – season 1 episode 4: Fall



• 1 cup salted butter

• 8 cups popped popcorn [Using an airpopper avoids extra oil from getting in the recipe – do not to add salt the popcorn]

• 1 1/2 cups light brown sugar

• 1/3 cup light corn syrup

• 1 tsp salt

• 1 tsp vanilla

• 1 tsp baking soda


• Measuring cup

• Measuring spoons

• Saucepan

• Whisk

• Clean Brown Paper Bag

• 2 Baking Sheets

• Parchment Paper

• Spatula


1. Line two baking sheets with parchment paper.

2. Dump popcorn into the paper bag. Set aside.

3. In a saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir continuously until the butter melts and brown sugar dissolves (3-5 minutes).

4. Add salt and vanilla and continue to stir.

5. Remove from heat and stir in the baking soda.

6. Whisk until the sauce becomes light and fluffy.

7. Pour the carmamel sauce into the paper bag with the popcorn and gently mix until popcorn is evenly coated.

8. Divide popcorn between two baking sheets and spread evenly with spatula and allow to cool.

9. Store in plastic tupperware or gallon sized ziploc bags.

Warning: highly addictive! (I can never JUST eat one handful! This recipe is easily halved but I still tend to eat too much!)

We like our caramel corn a little chewy. If you like it a little more crunchy, follow the baking instructions at Sugar, Spice & Glitter.

*Recipe adapted from Sugar, Spice & Glitter