Caramel Pecan Popcorn
Indulge in the ultimate sweet-and-salty snack with this irresistible Caramel Pecan Popcorn recipe! Featuring fluffy popped popcorn coated in a rich, buttery caramel made from brown sugar, light corn syrup, and a hint of vanilla, this treat is elevated by the crunch of toasted pecans. Perfectly crisp and baked to golden perfection, each bite melts in your mouth with a delightful combination of textures and flavors. Easy to make and ready in under an hour, this homemade caramel popcorn is ideal for movie nights, holiday gifting, or simply satisfying your sweet tooth. Plus, it stores beautifully, making it a convenient, make-ahead favorite! Whether you're entertaining guests or treating yourself, this caramel pecan popcorn is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.25 cup Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 1 cup Pecans (roughly chopped)
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn into a very large mixing bowl. Add the roughly chopped pecans on top. Set aside.
In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir occasionally until the mixture begins to boil.
Once boiling, allow the mixture to boil undisturbed for 4-5 minutes. This helps the caramel thicken and develop its flavor.
Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will bubble slightly—this is normal and helps create a light, airy caramel.
Quickly pour the caramel over the popcorn and pecans. Use a rubber spatula to gently toss and coat the popcorn as evenly as possible.
Spread the caramel-coated popcorn and pecan mixture onto the prepared baking sheet in an even layer.
Bake for 30 minutes, stirring the mixture every 10 minutes to ensure even coating and crispness.
After 30 minutes, remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cool, break the caramel pecan popcorn into smaller clusters and store it in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 189.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
