Publisher Photo
Publisher Photo
For many years, we prepared this spiced popcorn during the holidays for gift giving. We always had to make a triple batch because no one could stop eating it!—Lee Bremson, Kansas City, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour

Ingredients

  • 3 quarts air-popped popcorn
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda

Directions

Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, syrup, cinnamon, nutmeg, cloves and salt. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes without stirring.
Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
Transfer to two lightly greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. Yield: 3 quarts.
Originally published as Spiced Caramel Corn in Taste of Home Christmas Annual Annual 2010, p131

Nutritional Facts

1 cup: 154 calories, 8g fat (5g saturated fat), 20mg cholesterol, 110mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 1g protein.

  • 3 quarts air-popped popcorn
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  1. Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, syrup, cinnamon, nutmeg, cloves and salt. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes without stirring.
  2. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
  3. Transfer to two lightly greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. Yield: 3 quarts.
Originally published as Spiced Caramel Corn in Taste of Home Christmas Annual Annual 2010, p131

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