Nutty Caramel Popcorn

Nutty Caramel Popcorn

Photography, Karlynn Johnston. 


Nutty Caramel Popcorn

This sweet, tasty take on popcorn is just another great reason to host a movie night.


Makes 16 cups

  • 12 cups popped popcorn, unpopped kernels removed
  • 2 cups toasted whole almonds
  • 2 cups toasted pecans, halved
  • 2 cups packed brown sugar
  • 1 cup salted butter
  • 1⁄2  cup dark corn syrup
  • 1⁄2  tsp baking soda
  • 1 tsp vanilla extract


Preheat the oven to 250°F. Line a large rimmed baking sheet (also known as a jelly roll pan) with parchment paper.

Place the popcorn, almonds and pecans in an exceptionally large heatproof bowl.

In a medium saucepan, bring the brown sugar, butter and corn syrup to a rolling boil over high heat. Reduce the heat to medium-high and bring the mixture to the soft-crack stage (270°F to 290°F on an instant-read thermometer) without stirring.

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

Pour the caramel mixture over the popcorn and nuts, and stir until completely coated. Scoop out onto the baking sheet, arranging in an even layer.

Bake for 1 hour, stirring every 15 minutes. Let cool completely, then break apart into your desired size of clusters.

Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.





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Nutty Caramel Popcorn