Posh Caramel Corn

Posh Caramel Corn
Aleta Watson


  • 1/2 Cup  unsalted butter, plus more for the roasting pan
  • 1/2 Cup  popcorn kernels, popped
  • 1 Cup  raw cashews
  • 1 Cup  raw almonds
  • 1/2 Cup  corn syrup
  • 1 1/2 Cup  white sugar
  • 3/4 Teaspoons  kosher salt
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  vanilla extract
  • 6 Ounces  bittersweet chocolate chips

When I was a child, I was perfectly happy with a box of Cracker Jack. Now that I've tasted some of the finer things in life, I have higher standards. But I still get a kick out of caramel corn.

Prepared with freshly popped corn and homemade caramel, this version will give you a whole new perspective on caramel corn. It's crunchy, sweet, a little bit salty, and downright fun to eat. It's also inexpensive to make and a great gift. I've been taking it to parties and even skeptics are soon happily munching away.

Click here to see 12 Ways to Spice Up Popcorn.


Preheat the oven to 250 degrees.

Butter a large roasting pan or a couple of rimmed baking sheets. Combine the popped corn with the nuts in the roasting pan and place in the oven while it heats up and you prepare the caramel.

In a 3-quart or larger heavy saucepan, combine the butter, corn syrup, sugar, and salt. Measure the baking soda and vanilla extract into separate small bowls. Bring the syrup mixture to a boil over medium heat, stirring with a wooden spoon or heatproof spatula just until the mixture starts to boil.

Boil without stirring until the syrup begins to turn a light golden brown, about 8-10 minutes from the time you begin to heat the mixture. Watch carefully. Once the syrup begins to take on color, it can get too dark in the blink of an eye.

The syrup should register 230-250 degrees on a candy thermometer when ready. Remove the syrup from the heat and stir in the baking soda and vanilla extract. The mixture will bubble up and expand. Immediately pour the syrup evenly over the popcorn and nuts in the roasting pan and stir to coat evenly. (It helps to use 2 spoons or spatulas at this point.)

Return the caramel-coated corn and nuts to the oven and bake for 1 hour, stirring every 10-15 minutes. Remove from the oven, let cool and break into clumps.

When the caramel corn is completely cool, melt the chocolate in a double-boiler or a heatproof bowl placed over a saucepan of simmering water. (Do not let the water touch the bottom of the bowl.) Stir occasionally, until the chocolate is evenly melted.

Using 2 tablespoons, dip small clusters of candied popcorn and nuts into the warm chocolate, one at a time, turning to coat evenly and then allowing the excess to drip back into the bowl. Line a baking sheet with parchment or waxed paper and place the chocolate-coated clusters on the baking sheet.

When the chocolate is firm to the touch, toss the clusters with the remaining caramel corn. (Alternatively, you can drizzle the chocolate over the caramel corn but the presentation is not as attractive.) Store in an airtight container for up to 1 week.


Calories per serving:

285 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 249g 383%
  • Carbs 601g 200%
  • Saturated 103g 513%
  • Fiber 26g 104%
  • Trans 4g
  • Sugars 535g
  • Protein 52g 105%
  • Cholesterol 244mg 81%
  • Sodium 2,531mg 105%
  • Calcium 406mg 41%
  • Magnesium 844mg 211%
  • Potassium 2,229mg 64%
  • Iron 18mg 100%
  • Zinc 14mg 96%
  • Phosphorus 1,499mg 214%
  • Vitamin A 2,838IU 57%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 1mg 64%
  • Riboflavin (B2) 1mg 81%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 100µg 25%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 28mg 139%
  • Vitamin K 64µg 80%
  • Fatty acids, total monounsaturated 102g
  • Fatty acids, total polyunsaturated 27g
See detailed nutritional info Have a question about nutritional data? Let us know.

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