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Cinnamon Caramel Corn with White Chocolate & Pecans


  • Author: Melissa Griffiths
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12 cups 1x

Description

This delicious Homemade Caramel Corn Recipe is made with cinnamon, pecans, and a white chocolate drizzle! It’s the most addicting and festive fall treat you’ve tasted!


Scale

Ingredients

  • 12 cups popped popcorn (this was about 2/3 c unpopped kernels for me)
  • 1/2 cup butter
  • 1/2 cup corn syrup
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • generous 1/2 teaspoon ground cinnamon
  • 1 1/2 cup pecans or other favorite nuts
  • 1 cup white chocolate chips
  • additional coarse salt for sprinkling (1/4 to 1/2 teaspoon), optional

Instructions

  1. Preheat the oven to 275 degree F and grease a rimmed baking sheet well (you can also add a layer of parchment paper, but be sure to still spray it with cooking spray).
  2. Pop the popcorn and set it aside in a very large bowl.
  3. In a medium saucepan, combine butter, corn syrup, brown sugar, and salt.
  4. Cook over medium heat to allow sugar to dissolve completely and bring to a boil, stirring often.
  5. Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.
  6. Add the pecans to the popcorn.
  7. Drizzle with caramel sauce over the popcorn and pecans, stirring well to coat.
  8. Spread the popcorn mixture out onto the prepared cookie sheet.
  9.  Bake for 8-10 minutes, stirring halfway through the cook time and again after you pull it out of the oven.
  10. Melt white chocolate in a double boiler on the stove (or in the microwave on 50% power, stirring every 30 seconds) and then drizzle over the popcorn. Sprinkle with extra coarse salt before the chocolate sets if desired.
  11. Let the popcorn cool and the chocolate set and then break the popcorn into chunks and serve.
  12. Store leftovers in a covered container for up to 3 days.

Notes

  • If you don’t have a popcorn popper, just follow the directions on the bag of popcorn kernels; it tells you how to use a pot and make it on your stove!
  • If you don’t own coarse salt yet, it’s time to get it.  Look for it in a box near the other salt. It’ll be labeled Kosher salt. It’s bigger pieces that are flat like the kind on pretzels.
  • Looking for an air popper to meet all your popcorn popping needs? I’ve had this one air popper for years and it works great.
  • You can substitute the cinnamon for pumpkin pie spice or apple pie spice for a twist on this caramel popcorn.
  • Category: Snack
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 24 SERVING SIZE: 1/2 cup
Amount Per Serving: Calories: 173.8 Fat: 10.7g Cholesterol: 11.7mg Sodium: 112.1mg Carbohydrates: 19.6g Sugars: 15.8g Protein: 1.5g Vitamin A: 33.2µg Vitamin C: 1mg

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