Ridiculously Easy Pecan Pie Caramel Corn
User Reviews
5
Ridiculously Easy Pecan Pie Caramel Corn
Description
The recipe begins with popped popcorn, carefully separated from unpopped kernels and placed into a large container for mixing. The caramel sauce is prepared by melting butter with light and dark brown sugars, maple syrup, corn syrup, molasses, salt, and cinnamon in a microwave-safe bowl. The mixture is heated in intervals, stirring between rounds until it bubbles vigorously to ensure proper caramelization. Vanilla extract is added for flavor depth. Baking soda is incorporated to aerate the caramel, creating a lighter texture when coating the popcorn and pecans.
Once combined, the hot caramel mixture coats the popcorn and pecan halves evenly. The finished product features a crunchy texture with a deep caramel-pecan sweetness, accented by a touch of sea salt to enhance the flavors. This treat offers a practical and indulgent snack resembling pecan pie flavors in an easy-to-make popcorn form.
The original notes include tips for detailed preparation and mention metric conversion options for convenience.
Ingredients
- 15 cups Popcorn see post for types of popcorn, popped
- ¾ cup butter I use salted
- 1 cup light brown sugar
- ½ cup dark brown sugar
- ⅓ cup maple syrup
- ⅓ cup corn syrup not high fructose corn syrup - I use Karo
- 1 teaspoon molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cups pecan halves
- salt I love Maldon, sea salt
Instructions
- Prepare a work surface by laying out two 3-feet long pieces of parchment paper, overlapping slightly.
- After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the unpopped kernels fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag. (I like to place the grocery bag on a clean towel in my sink. This is a better height than on the countertop to pour in the caramel sauce.)
- Combine the butter, brown sugars, corn syrup, maple syrup, molasses and salt in a large microwave-safe bowl. Place in the microwave and heat on high power for 2 minutes. Stir to combine. If the butter is not completely melted, return to the microwave for another 30-60 seconds.
- After stirring, return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir well then return to the microwave for another minute. Repeat this cooking and stirring for a total of 3 minutes.
- Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir well until all of the baking soda is well incorporated. Add the pecans and stir for 30 seconds to ensure that the pecans are well coated with the caramel.
- Pour the hot mixture right into the center of the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn.
- Microwave on high power for 1 minute. Remove the bag and hold it at the top and one of the bottom corners. Shake well the return to the microwave for another minute. Repeat cooking and shaking two more times for a total of 4 minutes. Turn the popcorn out onto the prepared parchment paper. Sprinkle with flaky sea salt, if desired. Allow to cool completely.
- Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Notes
- Follow the detailed steps carefully to ensure proper caramelization and coating of the popcorn.
- Metric measurements are available in the recipe to assist with ingredient precision.
- Using a grocery bag on a towel in the sink helps with mixing the hot caramel sauce safely and cleanly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 171 cup servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 310kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 208mg | 9% |
| Potassium | 134mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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