Cinnamon Roll Caramel Corn

  • 1 (2.75 oz.) bag popcorn, popped
  • 1 cup pecans, roughly chopped
  • 1 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 4 oz. almond bark or white melting chocolate
  1. Preheat oven to 250º F and line a baking sheet with parchment paper.
  2. Combine popped popcorn and pecans in a large bowl.
  3. In a separate, microwaveable bowl, whisk together brown sugar, cinnamon, nutmeg and salt, then add corn syrup and butter.
  4. Microwave mixture for 30 seconds, stir, then microwave for 2 minutes. Stir, then microwave for another 2 minute, or until bubbly.
  5. Carefully remove from microwave, then stir in vanilla extract and baking soda. (It should bubble and foam up, that’s normal).
  6. Pour mixture over popcorn and pecans, tossing until everything is evenly coated, then transfer to lined baking sheet.
  7. Place in oven and bake for 20-30 minutes, stirring occasionally. Remove from oven and set aside.
  8. Place almond bark or melting chocolate in a microwaveable bowl and microwave in 30-second increments until melted and smooth. Drizzle over popcorn, then let set. Break into pieces and enjoy!

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