Vanilla Caramel Popcorn

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Today is a red letter day! The official publication day of Recipes From Many Kitchens. It also just happens to be National Popcorn Day. So to celebrate both, we thought we’d share one of the recipes from the book; The Caramel Jar’s Vanilla Caramel Corn.


Ridiculously addictive, I’ve had to give what was left of my stash away. No matter how many times I put it to the back of the cupboard, I found myself rummaging around for just another handful of these enticingly sweet and crunchy treats.


Vanilla Caramel Popcorn by The Caramel Jar

Makes roughly 8-10 cups

1/2 cup (46g) popcorn kernels {works best with an air popper}

8 tablespoons (115g) butter

1 cup (200g) lightly packed brown sugar

1/4 cup (60ml) brown rice syrup or corn syrup

1 1/2 teaspoons vanilla extract

1 teaspoon fleur de sel sea salt

1/4 teaspoon baking soda

Make popcorn (if you don’t have an air popper, use a large saucepan with a tight fitting lid). Set aside in large heat proof mixing bowl.

Preheat oven to 275ºF (135ºC).



Combine butter, salt, sugar, brown rice syrup, and vanilla in saucepan on medium high heat. Stir gently until it comes to a rolling boil and the bubbles/sugar mixture starts to change color and fluff up or reaches 230ºF (110ºC) on a candy thermometer. Remove sugar mixture from heat. Add baking soda and combine with popcorn. Mix gently until well coated. Spread on parchment lined baking sheets and bake for 45 minutes. Stir every 15 minutes. Remove from oven, give final mix on baking tray to reincorporate caramel that has melted off. Spread out on baking tray to cool. Once cool, store in an airtight container for 4-7 days. If it lasts that long!

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