The flavors of the holidays are unmistakable in this addictive five-spice popcorn. Photo courtesy America’s Dairy Farmers.
Best Caramel Corn Recipe
Page 8: Five-Spice Caramel Corn
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Five-Spice Caramel Corn
The flavors of the holidays are unmistakable in this addictive popcorn recipe, but you can adapt the flavors for year-round enjoyment by substituting sesame seeds for cloves and basil or rosemary for the allspice. Or, dig further into the spice cabinet and add what you like: anise, chile, cocoa powder, curry, poppyseeds: see it and shake it.
Spiced caramel corn transforms the recipe from one-dimensional buttery sweetness to complex layers of flavor. The recipe yields 3 quarts caramel corn.
- 3 quarts (12 cups) popcorn (about
1/2 cup unpopped corn kernels)
- 1/2 cup (1 stick) butter
- 1/4 cup honey
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Powdered cinnamon, to taste*
- Powdered (or freshly ground) cloves, to taste*
- Powdered ginger, to taste *
- Allspice, to taste*
- Powdered (or freshly ground) nutmeg, to taste*
*Should add up to approximately 1-1/2 teaspoons of powdered spices.
- Preheat oven to 250°F.
- Place popcorn
in large bowl, set aside. Line rimmed
cookie sheet with parchment paper.
- In medium saucepan, melt butter over
medium heat. Stir in honey, brown
sugar and salt. Bring mixture to boil,
stirring constantly. Reduce heat to low
and continue to simmer 5 minutes
- Remove from heat, stir in baking soda
and spices. Pour mixture
over popcorn and quickly mix to coat.
- Spread coated popcorn onto prepared
cookie sheet and bake 40 minutes,
stirring every 10 to 15 minutes with
- Cool completely before packaging.
Store caramel corn in airtight container
at room temperature up to 5 days.
Continue To The Next Recipe: Spiced Apple Caramels
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