Old-Fashioned Baked Spiced Caramel Popcorn

Brown sugar, molasses, ginger, cinnamon, and cloves make this baked caramel corn extra special.

When I was younger, I made this caramel popcorn often. Unlike some caramel popcorn recipes that simply coat the popcorn and let it air-dry, or recipes that are finished in the microwave, this one is baked slowly in the oven.

Baking the popcorn at a low temperature helps the caramel coating spread over the popcorn and gives it that wonderful crisp, crunchy texture. The combination of brown sugar, molasses, ginger, cinnamon, and cloves gives the caramel a warm, lightly spiced flavor that makes this popcorn especially delicious.

It has become one of those family recipes that has been passed down in a slightly different way. Now my kids take turns making it, which makes me smile because a recipe I enjoyed making when they were little has become one they enjoy making themselves.

It is perfect for family movie nights, holidays, parties, or simply when you want a sweet homemade snack.

Ingredients: 

14 c. popped popcorn
1 1/4 c. packed brown sugar
3/4 c. butter, cubed
1/2 c. corn syrup
1/4 c. molasses
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
1 tsp. baking soda
1 tsp. vanilla extract 

Directions:

Preheat the oven to 250°F.

Place the popped popcorn in a large roasting pan. A large pan gives you enough room to stir the popcorn as it bakes.

In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, molasses, ginger, cinnamon, salt, and cloves.

Stir constantly until the sugar has dissolved and the mixture comes to a boil.

Once it reaches a boil, stop stirring and boil for 5 minutes.

Remove the saucepan from the heat. Stir in the baking soda. The mixture will foam up when the baking soda is added. Don't worry—this is normal.

Stir in the vanilla extract.

Working quickly, pour the hot caramel mixture over the popcorn. Stir the popcorn as well as you can to begin coating it. Don't worry if some pieces aren't coated yet. The caramel will become thinner as it heats in the oven and will coat more of the popcorn as you stir it.

Bake for 1 hour, stirring the popcorn every 10 minutes. Be sure to scrape the bottom of the roasting pan, and turn the popcorn well each time, so the caramel is distributed evenly.

Remove the popcorn from the roasting pan and spread it out on waxed paper to cool completely.

Once cooled, break apart any large pieces and store the caramel popcorn in an airtight container.

Tips for Best Success:

• Use a large roasting pan. You need plenty of room to stir the popcorn without spilling it everywhere.
• Measure the popcorn after it has been popped. You want about 14 cups of popped popcorn.
• Don't skip the 5-minute boil. This helps develop the caramel coating and gives the finished popcorn its crisp texture.
• Don't stir the caramel while it boils. Stir it while the sugar is dissolving, then let it boil undisturbed for the full 5 minutes.
• Add the baking soda carefully. The caramel will foam up quite a bit. This is exactly what should happen.
• Work quickly when pouring the caramel. It will begin to thicken as it cools.
• Don't worry about getting every piece coated before baking. This is one of the reasons I love this recipe. The heat from the oven helps thin the caramel so it can coat more of the popcorn during the repeated stirring.
• Stir every 10 minutes. This is important for getting an even coating and preventing the caramel from collecting in one area.
• Let it cool completely before storing. The popcorn becomes crisp as it cools.

Variations and Substitutions:

• Add nuts: Stir in 1 to 2 cups of roasted peanuts, pecans, almonds, or mixed nuts before adding the caramel.
• Make it a little sweeter: Use light brown sugar if you prefer a milder caramel flavor.
• More molasses flavor: For a deeper, richer flavor, you can slightly increase the molasses, although I recommend trying the original amount first.
• Adjust the spices: If you prefer a milder spice flavor, reduce the ginger or cloves. For more holiday flavor, add a small amount of nutmeg.
• Add chocolate: Once the popcorn has cooled completely, drizzle it with melted chocolate and allow the chocolate to set before storing.
• Holiday popcorn: Mix in colorful candy-coated chocolates, sprinkles, or seasonal candies after the caramel popcorn has cooled.

Serving Suggestions:

This baked caramel popcorn makes a wonderful snack for:

• Family movie nights
• Holiday gatherings
• Birthday parties
• Game nights
• School or church events
• Christmas cookie and treat trays
• Homemade gifts
• Any time 

For a simple homemade gift, place cooled caramel popcorn in a cellophane bag or food-safe container and tie it with a ribbon.

It is also delicious served alongside hot chocolate, coffee, or a cold glass of milk.

How to Store:

• Allow the caramel popcorn to cool completely before storing. Place it in an airtight container at room temperature.
• Properly stored, it should stay crunchy for several days. Keep the container tightly sealed because moisture from the air can cause the popcorn to lose its crisp texture.
• If you are making it ahead for a gathering or holiday, I recommend making sure it has cooled completely before sealing the container.

Frequently Asked Questions:

Can I use microwave popcorn?
Yes, but plain popped popcorn is best. If using microwave popcorn, choose a plain or lightly salted variety without butter or additional flavorings so it doesn't interfere with the caramel coating.

Why does the caramel foam when I add the baking soda?
That's completely normal. The baking soda reacts with the hot caramel mixture and causes it to foam and become lighter. This helps create a caramel coating that spreads more easily over the popcorn.

Why isn't all of my popcorn coated when I first pour on the caramel?
Don't worry about it. The caramel thickens quickly, which can make it difficult to coat every piece immediately. As the popcorn heats in the oven, the caramel becomes thinner and spreads more easily. That's why stirring every 10 minutes is so helpful.

Why does caramel popcorn become soft?
Moisture is usually the culprit. Make sure the popcorn has cooled completely before putting it into an airtight container, and keep it tightly sealed afterward.

Can I make this caramel popcorn ahead of time?
Yes. In fact, it is a great make-ahead treat. Store it in an airtight container at room temperature once it has cooled completely.

Can I add nuts to this recipe?
Absolutely. Peanuts, pecans, almonds, or mixed nuts are all delicious with this caramel coating. Add them to the popcorn before pouring on the caramel.