Gram’s Pecan Caramel Corn is easy, delicious and always a crowd pleaser!
Hi everyone! This recipe has always been a cherished summer treat in my family. My grandmother loved caramel corn — her birthday was in August, and a big tub of fresh caramel corn from the Jersey Shore boardwalk was the perfect gift. I can still picture where we bought it and almost smell that warm, sweet aroma as if the tub were right in front of me.
When the boardwalk closed after summer, so did our source for that crunchy, sweet, salty goodness. Store-bought versions never measured up, so we turned to making our own. Once you try this homemade Pecan Caramel Corn, you’ll understand why it became a staple. This recipe makes a large batch, which is good because it disappears fast. The irresistible smell draws people into the kitchen before you know it.
This Pecan Caramel Corn is simple to prepare and uses just a few pantry staples. No candy thermometer required. Gram liked nuts in her caramel corn, so this version includes pecans; you can swap in your favorite nut or leave them out if you prefer. Get ready to indulge — this is one of those treats worth slipping into stretchy pants for.
Gram’s Pecan Caramel Corn
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Ingredients
- 10 cups popped popcorn plain microwave popcorn, freshly popped
- 1/2 cup salted butter 1 stick
- 2 Tbsp. molasses
- 1/4 cup light corn syrup
- 1 cup light brown sugar packed
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1 cup pecans coarsely chopped
Instructions
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Preheat the oven to 200°F (95°C). Line a large baking sheet with parchment paper and set it aside.
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Pop the popcorn and transfer it to a large bowl. Set aside.
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In a large pot, combine the butter, molasses, corn syrup, brown sugar and salt. Bring to a boil over medium-high heat. Boil for 5 minutes, stirring frequently; the mixture will darken. Remove from the heat and quickly stir in the baking soda and vanilla — the caramel will become foamy. Pour the hot caramel over the popped popcorn and stir until evenly coated. Add the chopped pecans and mix gently.
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Spread the coated popcorn in a single layer on the prepared baking sheet. Bake at 200°F for 1 hour, stirring every 20 minutes to ensure even coating and crispness.
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Remove from the oven and let cool completely on the baking sheet. Once cooled, store in an airtight container to keep it crisp.