Caramel Popcorn

4.2 of 5 (25)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 4.0 g
  • Cholesterol: 9.8 mg
  • Sodium: 151.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.0 g

View full nutritional breakdown of Caramel Popcorn calories by ingredient

This is a Recipe (what's this)


    Cooking spray1 cup packed dark brown sugar1/2 cup light-colored corn syrup1/3 cup butter1 tablespoon light molasses1 1/2 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon salt12 cups popcorn (popped without salt or fat)


Preheat oven to 250 degrees Fahrenheit.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250 degrees Fahrenheit for 1 hour, stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Let the popcorn cool completely before dividing it into holiday tins for giving. Store in an airtight container for up to 1 week.

Yield: 18 servings (serving size: 2/3 cup)

For tips on smart snacking, visit Cooking Light.

Recipe Copyright Cooking Light Magazine

TAGS:  Snacks |

Member Ratings For This Recipe

  • no profile photo

    5 of 5 people found this review helpful
    Splenda makes a brown sugar sugar substitute--I've used it in baking and think it might work with this recipe also. This is a blended sugar/splenda so it should cut calories as well. - 1/5/09

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    1 of 1 people found this review helpful
    This recipe is great. I had a higher fat verson, but this is better. - 5/19/10

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    1 of 1 people found this review helpful
    I've been making this 35 years, but since extra "menopause" weight, I've cut way back on sugar. So I make the regular recipe for gift-giving. For myself, I use far more popcorn per coating so there is less sugar. Still tasty, and now that I'm used to it, I find the regular a bit too sweet. - 10/27/09

  • no profile photo

    Very Good
    1 of 2 people found this review helpful
    I shall definitely try this one. - 1/5/09

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    1 of 1 people found this review helpful
    A great recipe. For those who don't want so much "sweetness" and "sugar" just cut the syrup ingredients in half. Popcorn won't get as coated. Less sweetness, less calories. You may have to adjust the oven time, also. - 1/5/09