Tasty Pecan Caramel Corn

Finding the perfect snack for movie nights and holiday gatherings can feel like an impossible task. Between satisfying different taste preferences and avoiding the usual store-bought options that leave everyone feeling underwhelmed, it’s easy to get stuck in a snack rut.

That’s where this pecan caramel corn comes to the rescue: it’s wonderfully crunchy, perfectly sweet, and so much better than anything you’ll find at the store. Plus, it’s surprisingly simple to make in big batches, making it ideal for parties or when you need a homemade gift that’s sure to please.

What Kind of Popcorn Should I Use?

For caramel corn, you’ll want to start with plain, freshly popped popcorn – skip the microwave bags and pre-seasoned varieties. Air-popped corn works great, but you can also pop kernels on the stovetop in a little oil for extra flavor. Look for “mushroom” style popcorn kernels if you can find them, as they pop into round, sturdy pieces that hold up better under the weight of caramel coating than standard “butterfly” kernels. Just make sure to sort through your popped corn and remove any unpopped kernels before adding the caramel sauce, as nobody wants to bite into those!

Options for Substitutions

This sweet and crunchy treat can be customized with several ingredient swaps if needed:

• Molasses: If you’re out of molasses, you can use dark corn syrup or honey instead. The flavor will be slightly different, but still tasty. Just note that honey might make the caramel corn a bit sweeter.
• Light corn syrup: You can replace this with honey or golden syrup. The texture might be slightly different, but these alternatives will help achieve that nice sticky coating.
• Pecans: Feel free to swap pecans with other nuts like walnuts, almonds, or cashews. You can even mix different nuts or leave them out completely if you prefer plain caramel corn.
• Light brown sugar: Dark brown sugar works just fine here – it’ll just give you a deeper caramel flavor. Regular white sugar plus a tablespoon of molasses can work too.
• Salted butter: If you only have unsalted butter, that’s fine – just add an extra 1/4 teaspoon of salt to the recipe. Just don’t skip the butter altogether, as it’s key for the caramel sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making caramel corn is burning the caramel – keep a close eye on your butter and sugar mixture, stirring constantly until it reaches 250°F (use a candy thermometer!), and remove it from heat immediately to avoid a bitter, burnt taste. Getting your popcorn evenly coated can be tricky, so spread it out on a large baking sheet lined with parchment paper and pour the caramel in several batches while stirring gently – rushing this step leads to clumpy, unevenly coated kernels. To prevent your pecans from becoming too dark or bitter, add them during the last 15 minutes of baking, and remember to stir the mixture every 15 minutes during baking for that perfect crispy texture. For the best results, let your caramel corn cool completely before storing it in an airtight container – trying to package it while warm can lead to unwanted softness and sticking.

What to Serve With Pecan Caramel Corn?

This sweet and crunchy pecan caramel corn is perfect for movie night or party snacking, and it pairs really well with other munchies! I like to create a snack board by serving it alongside some salty snacks like pretzel sticks or potato chips to balance out the sweetness. For drinks, try it with hot apple cider in fall, or your favorite cold beverages like iced tea or lemonade in warmer months. If you’re hosting a party, you can set up a fun snack station with small paper cones or bags so guests can mix and match this caramel corn with other treats like plain popcorn, nuts, or M&Ms.

Storage Instructions

Keep Fresh: Once your pecan caramel corn has completely cooled, place it in an airtight container or zip-top bag. It’ll stay crunchy and fresh at room temperature for up to 1 week. Pro tip: adding a paper towel to the container helps absorb any extra moisture and keeps the caramel corn extra crispy!

Freeze: This treat freezes surprisingly well! Pack it in a freezer-safe container or heavy-duty freezer bag and it’ll keep for up to 2 months. Just make sure it’s completely cool before freezing to prevent ice crystals from forming.

Serve Later: When you’re ready to enjoy your frozen caramel corn, just take out what you need and let it sit at room temperature for about 10-15 minutes. No need to reheat – it’ll taste just as good as the day you made it!

Preparation Time	10-15 minutes
Cooking Time	70-80 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2900-3100
• Protein: 20-25 g
• Fat: 170-180 g
• Carbohydrates: 360-380 g

Ingredients

• 10 cups popped popcorn (plain, freshly popped)
• 1/2 cup salted butter (one stick)
• 2 tablespoons molasses
• 1/4 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans

Step 1: Prepare Your Workspace

Preheat your oven to 200°F (93°C).

Line a large baking sheet with parchment paper and set it aside.

This will be used to spread out the caramel-coated popcorn later, making cleanup easier and preventing sticking.

Step 2: Pop the Corn

Pop your popcorn using your preferred method and pour it into a large bowl.

Set the popcorn aside while you prepare the caramel mixture.

Step 3: Make the Caramel Sauce

In a large pot, combine butter, molasses, corn syrup, brown sugar, and salt.

Bring this mixture to a boil over medium-high heat.

Once boiling, let it cook for 5 minutes, stirring often.

The mixture will darken as it cooks.

Remove the pot from heat and quickly stir in the baking soda and vanilla.

The mixture will become foamy as these ingredients are added.

Step 4: Coat the Popcorn

Immediately pour the foamy caramel mixture over the popped popcorn in the bowl.

Stir the popcorn and caramel together until the popcorn is evenly coated.

Add in the pecans and mix them into the popcorn as well.

Step 5: Bake the Caramel Corn

Spread the hot caramel-covered popcorn evenly onto the prepared baking sheet.

Bake the popcorn in the oven at 200°F (93°C) for one hour, stirring every 20 minutes to ensure even baking and coating.

Step 6: Cool and Store

After baking, remove the caramel corn from the oven and allow it to cool completely on the baking sheet.

Once cooled, store the caramel corn in an airtight container to maintain its crunch and freshness.

Enjoy your flavorful, homemade caramel pecan popcorn!