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Caramel Crunch Popcorn

Caramel Crunch Popcorn is a family favourite! It’s chewy, rich, creamy and so full of delicious caramel flavour. A perfect holiday treat.

And so it begins…it’s crunch time.  Baking, eating, baking, eating…tight pants.  But who can resist all the scrumptiousness this time of year?  Not I.  It’s all about cookies, chocolate, cake and delicious appetizers.  This time of year is the best.  All the food.

a white bowl filled with Caramel Crunch Popcorn

One of our most favourite, and most asked for treats this time of year is Caramel Crunch Popcorn.  There’s never been a Christmas yet where this recipe hasn’t been on the treat plate.

a baking tray of Caramel Crunch Popcorn

A Family Recipe

This Caramel Crunch Corn is my Mom‘s recipe, and I believe she got it from my Grandma.  I love so much that this is a family recipe passed down…it will always remind me of them.  And now I hope that this recipe will remind my own kids of me…considering that they ask for it every year, I think that is a possibility.  Love.

a baking tray of Caramel Crunch Popcorn. it sits on a red and green plaid napkin

Nuts or No Nuts?

I like to make a couple batches of this popcorn over the holiday season because it doesn’t last long!  Usually the first batch lasts about 1 day.  Ack.  And I usually make one batch with nuts and one without.  I’m in the no nut camp as far as popcorn goes, but my Dad and my husband love nuts in theirs so I make a batch just for them.

a white bowl filled with Caramel Crunch Popcorn

Recipe Tips!

  • Soft and Chewy. From my experience, I have found the more the caramel coloured the mixture is, the harder the popcorn crunch is…so I cook my caramel mixture just a little less in time than I think I should, so it comes out soft.
  • Butter: Make sure you use a really good salted butter for this recipe! The salt adds extra flavour.
  • Nuts: If you wish to add nuts to your popcorn, you might want to toast them in a 350 degree oven for 2-5 minutes, watching them very carefully. Toasted nuts are so flavourful.
  • Storage. Keep this popcorn in an airtight container at room temperature.
  • How long will this last? Providing you don’t eat it all in one day, this popcorn is great for 3 – 5 days, making it a great make-ahead treat.
  • This makes a great hostess or neighbour gift! Wrap a batch in some festive DIY wax paper or cellophane and tie with some festive ribbon. Or give it a festive tin.
Caramel Crunch Popcorn
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Caramel Crunch Popcorn

Caramel Crunch Popcorn is a family favourite! It’s chewy, rich, creamy and so full of delicious caramel flavour. A perfect holiday treat.

Ingredients

Scale
  • 1 1/3 cups granulated sugar
  • 1 cup salted butter
  • 1/2 cup corn syrup
  • 1 tsp vanilla
  • 8 cups popped popcorn
  • 1 cup pecans & almonds (optional)

Instructions

  1. Pop your popcorn. Then measure out about 8 cups and spread it out onto a large cookie sheet.
  2. If you wish to add nuts to your popcorn, you might want to toast them in a 350 degree oven for 2-5 minutes, watching them very carefully. Toasting them brings out their amazing flavour!  When the nuts are toasted, sprinkle them over the popped popcorn. Set aside.
  3. Now on to the caramel!  In a saucepan melt the butter, then add the sugar and corn syrup.
  4. Bring to a boil over medium heat, stirring constantly.
  5. Continue to boil, stirring occasionally until the mixture turns caramel coloured.
  6. Remove from the heat and stir in the vanilla.
  7. Then pour the caramel over the popcorn and nuts. Using a fork, gently mix, and separate into clusters.
  8. Store in a tightly closed container.

Keywords: caramel popcorn, poppycock

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Have a very Merry day!

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Caramel Crunch Popcorn

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11 Comments

    1. I make delish cinnamon popped corn and added soda. It foams so make sure your pan is large enough but it makes a great crispy easy to eat texture. Mmmm

  1. My grandmother used to make it with baking soda. Your recipe looks about the same, sans soda. I don’t remember it exactly though. 🙂 I always wondered if it was a chemical reaction; she added it after you cook the sugar mixture. It would bubble up like crazy if you weren’t watching. 🙂 miss her!

  2. I just made caramel corn today too! My recipe calls for brown sugar instead of white and baking soda. All I see happen with the baking soda is make the mixture more “puffy” for lack of a batter description. I like how yours is more clear/white vs the brown sugar method, which makes it caramel in color. I’ll have to try yours! Thank you for sharing. 🙂

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