Vanilla Caramel Corn Crunch


Vanilla Caramel Corn Crunch

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Makes 20 servings

12 ounces air-popped popcorn, or 4 (3-ounce) bags natural microwave popcorn

2 cups firmly packed dark brown sugar

1/2 cup corn syrup

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1 cup (2 sticks) butter


Preheat the oven to 250°F. Pop the popcorn, discarding any unpopped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven.

Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated, Bake for 1 hour, stirring every 15 minutes.