One bite of this Old-Fashioned Caramel Corn with Nuts and you're instantly transported to cozy nights and homemade holiday treats. The rich, buttery caramel, the delicious roasted nuts, and that satisfying crunch, it's everything we love about a timeless, classic recipe. It is simple to make, lasts for weeks and makes the perfect gift (that's if you can resist eating it all first!).
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Why You'll Love This Old-Fashioned Caramel Corn
- Caramel popcorn is easy to make with simple pantry ingredients.
- Old-fashioned caramel corn is perfect for gifting or adding to cookie boxes as filler during the holidays.
- It lasts for weeks when properly prepared and stored.
- Easily customize this caramel corn to your taste and add optional add-ins to really kick it up a notch.
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Caramel Popcorn Ingredients
- Nuts - Any nuts can be used, like these salted roasted almonds, honey roasted cashews or peanuts.
- Popcorn - Air popped, plain popcorn is best. Using microwave popcorn could make it too salty.
- Corn Syrup - I do not recommend substituting the corn syrup. The corn syrup ensures the sugar doesn't crystallize, and the caramel is buttery smooth.
- Butter - Use real butter only, margarine contains too much water and other ingredients that could keep the caramel from hardening.
- Vanilla Extract - Can be swapped for almond extract.
See the recipe card below for the complete list of ingredients and measurements.
Recipe Flavor Variations
- Spicy Caramel Corn - add chili pepper flakes into the caramel as it is cooking to add some spice to this popcorn. Or toss the caramel popcorn with a small amount of hot honey before serving.
- Pumpkin Spice Caramel Popcorn - add a dash of pumpkin pie spice or cinnamon for a delicious fall flavor.
- Chocolate Drizzle - melt some chocolate chips (any flavor will work) and drizzle the melted chocolate overtop of the prepared caramel corn as it is cooling on the baking sheet.
- Peanut Butter Drizzle - to make a peanut butter drizzle, combine ¼ cup melted smooth peanut butter with ¼ cup powdered sugar, stirring to combine. Drizzle overtop of the popcorn as it is cooling on the baking sheet.
- Salted Caramel Popcorn - add some good-quality sea salt flakes to the top of the popcorn as it is cooling.
How To Make Old-Fashioned Caramel Corn
Step 1
Preheat the oven to 300°F and line a large baking sheet with parchment paper. On a second baking sheet, toast the pecans and almonds for 5-8 minutes until lightly browned.
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Step 2
Grease a large mixing bowl with butter and then add the popcorn and toasted nuts. Toss to combine and set aside.
In a saucepan, combine the sugar, butter, corn syrup and cream of tartar to make the caramel. Bring to a boil over medium heat, stirring occasionally, and cook until the mixture reaches 250°F-260°F on a candy thermometer.
To test without a thermometer, drop a small amount into a glass filled with ice-cold water. It should form a hard ball that holds its shape instantly.
Remove from heat and carefully stir in the baking soda and vanilla. The mixture will bubble vigorously, so use caution.
Immediately pour the caramel over the popcorn, tossing it quickly with two forks to coat the popcorn evenly before the caramel hardens.
Step 3
After the popcorn is completely coated in caramel, spread it onto the prepared baking sheet and let it cool completely before tasting or serving.
Expert Tips For Delicious Old-Fashioned Caramel Corn
- Don't rush the boiling of the caramel and use a candy thermometer. Boiling the sugar to the "hard ball" stage in this recipe is crucial. If you undercook the sugar, the popcorn will be sticky, if it is overcooked, it will be brittle and taste burnt.
- You have to work fast once the caramel is ready, as it hardens very quickly. Having everything in place and ready to go will help you work as fast as possible.
- To grease the large mixing bowl, smear the butter around the entire bowl using a piece of wax paper to spread it on in a super-thin layer.
- To clean the pot and any utensils, fill the caramel pot with water and bring it to a gentle simmer with any candy-coated utensils inside. The hardened caramel will dissolve right off, making clean up a breeze.
How To Store
Store caramel popcorn in an airtight container in a cool and dry place for up to 2 weeks. Make sure it is completely cooled before sealing, any trapped moisture will make the popcorn go sticky and soggy and will cause it to spoil faster.
Frequently Asked Questions
If your caramel corn is sticky, it is most likely because you did not cook the sugar mixture for long enough. Once cooled, the popcorn should have a glossy, firm candy coating.
Corn syrup helps keep the caramel smooth and prevents sugar crystals from forming. Technically, you can swap it for golden syrup or honey, but the texture may be slightly different.
Yes, you can use whichever nuts you like! If you are using pre-roasted nuts, like my salted roasted almonds, you can skip the roasting of the nuts.
Yes! Just leave the nuts out and add 2 cups more popcorn.
More Holiday-Inspired Snack Recipes
Looking for more holiday baking recipes like this? Try these:
This caramel popcorn is a part of our 12 Days of Christmas Series - Season 3. Don't miss Day 4: Christmas Puppy Chow! ☃️
If you made this Old Fashioned Caramel Corn with Nuts or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
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Old-Fashioned Caramel Corn with Nuts
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Print Recipe Pin RecipeIngredients
- 1 cup Pecans chopped
- 1 cup Sliced Almonds
- 8 cups Plain Popcorn popped
- 1 ⅓ cup Granulated Sugar
- 1 cup + 1 Tablespoon Butter separated
- ½ cup Corn Syrup
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 300°F and line a large baking sheet with parchment paper. On a second large baking sheet, add the pecans and almonds, and toast the nuts for 5-8 minutes until they start to lightly brown.
- Grease a large mixing bowl with 1 Tablespoon of butter. Add the roasted nuts and popped plain popcorn. Toss the nuts and popcorn together and set aside.
- In a medium-sized saucepan, add the sugar, 1 cup of butter, corn syrup, and cream of tartar to make the caramel. Bring to a boil over medium heat, stirring intermittently with a wooden spoon and cook until the sugar mixture reaches 250°F-260°F on a candy thermometer. This will take anywhere between 6-12 minutes, depending on a variety of factors. That is why using a candy thermometer is best. To test if your sugar mixture has reached the hard ball stage, drop a small amount into a glass of ice-cold water. It should harden right away, forming a firm ball that holds its shape but isn't brittle.
- Once the sugar mixture is at the hard ball stage, remove it from the heat and stir in the baking soda and vanilla extract. BE CAREFUL, as soon as you add the baking soda and vanilla, the sugar mixture will bubble violently. Take extra precautions not to burn yourself. Once the baking soda and vanilla have been stirred in, immediately pour the caramel overtop of the popcorn and nut mixture. Toss the popcorn with two forks as soon as the caramel has been added to evenly disperse the caramel. The caramel cools and hardens quickly, so you have to be fast.
- After the popcorn is coated with caramel, spread it out into an even layer on the parchment-lined baking sheet. Let it cool completely before serving. THE CARAMEL SUGAR MIXTURE WILL BE HOT AND CAN CAUSE SERIOUS BURNS. DO NOT EAT THE CARAMEL OR TOUCH IT WHILE IT IS HOT.
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Notes
- Any nuts can be used in this recipe. If you want to make the caramel corn without nuts, use 2 extra cups of popcorn.
- Use real butter only, margarine contains too much water and other ingredients that will prevent the caramel coating from setting up properly.
- Make this caramel popcorn extra special with a peanut butter drizzle, chocolate, or make it spicy. See my full list of optional inclusions here.
- I highly recommend using a candy thermometer to make this recipe. They are an inexpensive kitchen tool that can come in handy for all sorts of baking, like this delicious sponge toffee!
- Once the caramel is ready, you have to work quickly! It hardens fast. Take extra care not to burn yourself.
- To easily grease a bowl with butter, use a piece of wax paper to spread the butter in a thin, even layer.
- To clean the pot and any utensils, fill the caramel pot with water and bring it to a gentle simmer with any candy-coated utensils inside. The hardened caramel will dissolve right off, making clean up super easy!
- Store cooled caramel corn in an airtight container and keep it in a cool, dry place for up to 2 weeks.
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
This recipe is straight from my mom's recipe stash. It is one that we made every Christmas growing up. Old-fashioned caramel corn is the epitome of a nostalgic childhood recipe for me, and I hope you love it as much as I do!