Caramel Popcorn

caramel popcorn

Serves 10

Serving size: 1 cup


  • 2 quarts air popped popcorn
  • 1 cup roughly chopped, toasted pecans
  • 1 tablespoon butter
  • 1/2 cup dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract


  1. Toast the pecans – place on a cookie sheet and put in an oven preheated to 350
  2. Occasionally toss and cook until pecan start to become aromatic
  3. Put popped popcorn and toasted pecans in a brown paper bag
  4. Combine the butter, corn syrup and sugar in a medium sized saucepan.
  5. Bring the mixture to a boil and remove from heat.
  6. Quickly stir in the baking soda and vanilla – be careful doing this, the sugar mixture may bubble a bit
  7. Pour the hot mixture over the popcorn and nuts in the brown paper bag, fold the top of the bag securely and shake it 10-15 times
  8. Place the bag in the microwave and heat for 1 minute on high remove the bag and shake it another 10-15 times
  9. Repeat this 2 more times or until caramel has thoroughly covered most of the popcorn
  10. Pour the popcorn mixture onto a parchment or silicone lined cookie sheet and cool
  11. Once cooled break it up into smaller chunks and enjoy!

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Nutritions information Per Serving

  • Calories 224, Carbohydrate 40 g, Fat 7 g Fiber 2 g, Protein 2 g,  Saturated Fat 1g, Sodium 91 mg