Spiced Caramel Popcorn

Homemade caramel popcorn gets a warm, savory-sweet twist in this spiced caramel popcorn recipe. Cinnamon, ginger, cardamom and just a pinch of fennel add warmth to a buttery caramel made with brown sugar, honey and molasses, while optional dark chile powder adds a gentle layer of heat.

We make this recipe with Dell Cove® Extra Large Mushroom Popcorn Kernels. Mushroom popcorn pops into large, rounded pieces that hold up especially well to caramel and other candy coatings, giving you plenty of surface area for all that spiced caramel.

For this recipe, we recommend popping the kernels on the stovetop rather than in an air popper. Mushroom kernels need high heat to develop their characteristic fat, rounded shape, and most air poppers don't get them quite hot enough.

This is the kind of popcorn we love for cool-weather movie nights, fall gatherings and holiday snacking — but there's no reason to wait for sweater weather. Make a batch for your next movie night, pack it into containers for a homemade food gift, or set out a big bowl when friends come over.

Quick Answer: Spiced caramel popcorn is homemade caramel corn flavored with warm spices such as cinnamon, ginger, cardamom and a small amount of fennel. Dell Cove® Extra Large Mushroom Popcorn works especially well because its large, rounded popped shape stands up to the caramel coating.

Safety tip: Caramel gets extremely hot and can cause serious burns. Use heat-resistant gloves when handling the pan or working with the hot caramel mixture, and avoid touching the caramel until it has cooled.

Frequently Asked Questions

What kind of popcorn is best for caramel popcorn?

Mushroom popcorn is especially good for caramel popcorn because it pops into large, rounded pieces with plenty of surface area for caramel and other candy coatings. We use Dell Cove® Extra Large Mushroom Popcorn Kernels for this recipe.

Can I use an air popper for mushroom popcorn?

We recommend stovetop popping for mushroom popcorn. Mushroom kernels need high heat to develop their characteristic large, rounded shape, and many air poppers don't get the kernels quite hot enough for their best expansion.

Is this spiced caramel popcorn super spicy?

Not necessarily. Cinnamon, ginger, cardamom and a small amount of fennel give the caramel a warm, aromatic flavor. The dark chile powder is optional, so you can leave it out or adjust it to your taste. (We like it just with just a hint of heat.)

How should I store homemade caramel popcorn?

Let the caramel popcorn cool completely before storing it in an airtight container. Keeping moisture out helps the caramel coating stay crisp.

Spiced Caramel Popcorn

Dell Cove Spices & More

Servings

8

Prep Time

15 minutes

Cook Time

1 hours

Cuisine

American

Category

All Recipes, Desserts, Movie Night, Snacks, Sweet Recipes

Warm, buttery caramel popcorn flavored with cinnamon, ginger, cardamom, a pinch of fennel and optional dark chile. Extra Large Mushroom Popcorn Kernels give this sweet-savory snack plenty of crunch and surface area for the spiced caramel coating.

Ingredients

• 4 oz (½ cup) Dell Cove® Extra Large Mushroom Popcorn Kernels

• 2 to 3 Tbsp of neutral oil, if needed for popping

• 1 cup unsalted butter

• 1 cup granulated sugar

• 1 cup packed light brown sugar

•  ⅓ cup honey

• 2 Tbsp light molasses (dark molasses may be substituted for a stronger flavor)

•  ½ tsp baking soda

• 1½ tsp kosher salt

• 1½ tsp ground cinnamon

• ⅛ tsp ground fennel (about a large pinch)

• ½ tsp ground ginger

• ¼ tsp ground cardamom

• ¼ tsp dark chile powder (optional, adjust to taste)

Directions

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1. Preheat the oven to 250°F. Line a large rimmed baking sheet with parchment paper and set aside.

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1. Heat 2 to 3 Tbsp neutral oil in a large, heavy-bottomed pot over medium-high heat. Add 3 or 4 popcorn kernels and cover the pot. When the test kernels pop, carefully add the remaining 4 oz (½ cup) Dell Cove® Extra Large Mushroom Popcorn Kernels and replace the lid.

2. Gently shake the pot as the kernels pop to help prevent scorching. When the popping slows to about 2 to 3 seconds between pops, remove the pot from the heat.

3. Transfer the popped popcorn to a large mixing bowl, removing any unpopped kernels. Set aside while you make the caramel.

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1. In a small bowl, whisk together the cinnamon, ginger, cardamom, ground fennel, dark chile powder (if using), kosher salt and baking soda. Set aside.

2. In a medium saucepan, melt the butter over medium-low heat. Add the granulated sugar, brown sugar, honey and molasses. Stir until the sugars have dissolved and the mixture begins to boil.

3. Once the caramel reaches a boil, stop stirring. If using a candy thermometer, cook until the mixture reaches 238°F. If you don't have a thermometer, let the caramel boil for about 3 to 4 minutes.
4. Remove the saucepan from the heat. Carefully add the spice mixture and stir for about 30 seconds, until thoroughly combined. The caramel may foam when you add the baking soda; this is normal.

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1. Put on heat-resistant gloves before working with the hot caramel. Carefully pour the spiced caramel over the popped Mushroom popcorn in the large mixing bowl.

2. Working quickly, use a heat-resistant spatula or large spoon to gently toss the popcorn until the pieces are evenly coated. Be careful not to touch the caramel mixture directly, because hot caramel can cause serious burns. (We know from experience!)

3. Spread the caramel-coated popcorn in an even layer on the prepared baking sheet.

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1. Bake the caramel-coated popcorn at 250°F for about 45 minutes, gently stirring every 10 to 15 minutes to redistribute the caramel and help the coating dry evenly.

2. When the popcorn is crisp and the caramel coating is set, remove the baking sheet from the oven. Let the popcorn cool completely on the baking sheet, about 15 minutes.

3. Once cool, gently break apart any large clusters and serve. Store leftover spiced caramel popcorn in an airtight container to help keep it crisp.