Caramel Popcorn

You won't be able to stop licking your fingers after you've finished a bowl of this cinnamon and caramel-infused treats.


  • 1/2 cup popcorn kernels
  • 1 1/2 cup brown sugar
  • 1 1/2 stick butter (we use salted, but use unsalted if you prefer)
  • 1/4 cup light corn syrup plus 2 tablespoons
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 3 teaspoons Hella Bitters Aromatic Bitters
  • 1/2 teaspoon baking soda
  • 1/2 to 1 cup chopped pecans (or your favorite nut)


  1. Start by popping the corn kernels. Follow label instructions for best results
  2. Chop the pecans
  3. Heat the oven to 250-degrees
  4. Coat a large baking dish with butter or cover it in foil
  5. Add the popcorn and chopped pecans to the dish and set aside
  6. Over medium heat, add the corn syrup, brown sugar and salt to a saucepan. Bring these ingredients to a boil and cook for 5-minutes, stirring constantly. Reduce heat slightly and cook for another 3 minutes
  7. Remove the caramel from the heat and whisk in the aromatic bitters, vanilla, cinnamon and baking soda. Whisk for about 15-seconds until there is a light foam
  8. Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into a single layer
  9. Bake for 45-minutes, turning the popcorn every 15-minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites

Recipe and Photo reprinted with the permission of Hella Company

Appetizers & light bites

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