Molasses Caramel Corn

Finding the perfect snack for movie nights or holiday gatherings can feel like an impossible task. Between keeping everyone happy and avoiding the same old boring chips and dip routine, it’s easy to get stuck in a snacking rut – especially when you want something that’s both fun to make and crowd-pleasing.

That’s where this molasses caramel corn comes in: it’s simple enough to whip up in under an hour, has that perfect sweet-and-salty balance everyone loves, and brings back those cozy memories of fall festivals and hometown fairs. Plus, you can make a big batch ahead of time and store it for days (if it lasts that long!).

What Kind of Molasses Should I Use?

For caramel corn, you’ll want to reach for unsulphured mild or light molasses, which has a gentler, sweeter flavor that won’t overpower your treat. Dark molasses can work too, but it will give your caramel corn a more intense, slightly bitter flavor that might not be what you’re going for. Stay away from blackstrap molasses – it’s too bitter and intense for this recipe. If you’re shopping at the grocery store, brands like Grandma’s Original Molasses or Brer Rabbit Light Molasses are good choices for this kind of baking. Just make sure your molasses is fresh and hasn’t been sitting in the pantry for years, as it can develop off-flavors over time.

Options for Substitutions

Let’s talk about what you can swap in this sweet and crunchy treat:

• Molasses: While molasses gives this caramel corn its signature flavor, you can use dark corn syrup or honey instead. Keep in mind this will change the taste – honey will make it sweeter, while corn syrup will give you a lighter flavor.
• Brown sugar: You can use light or dark brown sugar interchangeably. If you’re out of brown sugar, mix 2 cups of white sugar with 2 tablespoons of molasses as a substitute.
• Butter: While real butter gives the best flavor, you can use margarine in a pinch. For dairy-free options, coconut oil works too, though it will add a slight coconut taste.
• Peanuts: Feel free to skip the peanuts if you have allergies, or swap them with other nuts like cashews, almonds, or pecans. You can even use pumpkin seeds for a nut-free version.
• Popcorn kernels: While popping your own is best, you can use plain popped microwave popcorn in a hurry – just make sure it’s not the buttered kind. You’ll need about 15-16 cups of popped corn.

Watch Out for These Mistakes While Making

The biggest challenge when making molasses caramel corn is burning the caramel coating – keep a close eye on your butter-sugar mixture and remove it from heat immediately once it reaches 250°F (using a candy thermometer is a must-have for perfect results). Another common mistake is not working quickly enough when adding the baking soda and vanilla, as the caramel starts hardening fast – have all your ingredients measured and ready to go before you start cooking. To prevent clumping, make sure you stir the popcorn continuously while coating it with the caramel mixture, and spread it in a single layer on your baking sheets – overcrowding leads to sticky clusters instead of evenly coated pieces. For the crunchiest results, don’t skip the final baking step and stir the caramel corn every 15 minutes while it’s in the oven, breaking up any large clusters to ensure even coating and perfect texture.

What to Serve With Molasses Caramel Corn?

This sweet and crunchy molasses caramel corn makes a perfect snack on its own, but it’s even better as part of a fun snack spread! For movie night, I like to set it out alongside some salty snacks like pretzels and potato chips to balance out the sweetness. If you’re serving this at a party, try pairing it with a variety of nuts, some chocolate-covered almonds, or even some cheese and crackers for contrast. Since this is already a rich treat, having some fresh fruit like apple slices or grapes nearby can offer a nice, refreshing balance.

Storage Instructions

Keep Fresh: Once your molasses caramel corn has completely cooled, pack it in an airtight container or large zip-top bags. It stays crunchy at room temperature for up to 2 weeks – if it lasts that long! Just make sure to keep it in a cool, dry spot away from direct sunlight.

Pack: This treat makes a wonderful gift! Pack it in cellophane bags or decorative tins, making sure it’s completely cool first. Add a ribbon and a cute tag, and you’ve got a perfect homemade present that friends and family will love.

Freeze: Want to keep it even longer? This caramel corn freezes surprisingly well! Place it in a freezer-safe container or heavy-duty freezer bag and it’ll stay good for up to 3 months. Just let it come to room temperature before enjoying – no need to reheat!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 20-30 g
• Fat: 100-120 g
• Carbohydrates: 300-350 g

Ingredients

• 2 sticks butter
• 2 cups packed brown sugar
• 1/2 cup molasses
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup popcorn kernels
• 1/4 cup oil
• Spanish peanuts or dry roasted peanuts
• 2 teaspoons vanilla

Step 1: Gather Ingredients and Prepare the Bag

Start by gathering all your ingredients: 2 sticks of butter, 2 cups of packed brown sugar, ½ cup of molasses (or light corn syrup for a lighter flavor), 1 teaspoon of baking soda, 1 teaspoon of salt, ¾ cup of popcorn kernels, and Spanish peanuts or dry roasted peanuts (optional).

Prepare a large paper grocery sack by spraying the inside with vegetable oil cooking spray.

This bag will be used to mix the popcorn with the caramel, ensuring it doesn’t stick.

Step 2: Pop the Popcorn

Use ¾ cup of popcorn kernels and ¼ cup of oil to pop the popcorn.

Once popped, place the popcorn in the prepared paper sack.

If desired, add the peanuts to the popcorn in the sack for an added crunch and flavor.

Step 3: Make the Caramel Sauce

In a large pot, combine the 2 sticks of butter, 2 cups of packed brown sugar, ½ cup of molasses, and 2 teaspoons of salt.

Heat the mixture over medium-high heat, stirring until everything is melted and well combined.

Insert a candy thermometer into the pot and continue to simmer the mixture, stirring occasionally, until it reaches 300°F (hard crack stage).

Step 4: Add Baking Soda and Vanilla

Once the caramel mixture reaches 300°F, turn off the heat and carefully add 2 teaspoons of vanilla extract and 1 teaspoon of baking soda.

Stir quickly to combine, as the baking soda will cause the mixture to bubble up, creating a light and airy caramel.

Step 5: Coat the Popcorn

Immediately pour the hot caramel mixture over the popcorn and peanuts in the paper sack.

Fold down the top of the sack and shake vigorously to coat the popcorn evenly with the caramel.

This helps to ensure every piece gets a delicious coating.

Step 6: Microwave and Cool the Caramel Corn

Place the bag in the microwave and heat on high for 1 minute.

Remove and shake the bag again to ensure even coating.

Return the bag to the microwave and heat for another minute.

Carefully pour the caramel corn onto lined sheet pans covered with parchment or wax paper, and spread it out evenly to cool.

Allow the caramel corn to cool completely before serving to ensure it has the perfect crunch.

Step 7: Serve and Enjoy

Once the caramel corn is completely cooled, it’s ready to enjoy!

This homemade molasses caramel corn makes a great snack for any occasion.