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Cinnamon Caramel Corn

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  • 12 C popped popcorn about 1/2 C kernels*
  • 1 C brown sugar
  • 3/4 t cinnamon
  • 1/4 C Karo syrup or honey makes a good substitution
  • 1 stick real butter 1/2 C
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 3 squares almond bark


  • Preheat oven to 250 degrees
  • Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don’t believe me, then maybe you will believe the scorching hot caramel goo that’s splattered all over your hands while you’re stirring in your not-so-big bowl. Just a thought.
  • Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It’s really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don’t it does crazy things. I don’t know why. Try it and then email Alton Brown and ask him if you really want to know.
  • Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.
  • Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.
  • Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
  • Remove from the microwave and add in vanilla and baking soda.
  • Now take that foamy science project and pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.
  • Spread popcorn mixture onto a foil-lined jelly roll pan.
  • Place in oven and bake for 30 minutes, stirring every 10 minutes.
  • Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.
  • When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
Tried this recipe?Let us know how it was!