Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

Maple Molasses Caramel Corn

Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

Maple Molasses Caramel Corn is almost too easy to make. It’s the crispy texture of caramel corn that we love. That thin, crackly coating of caramel on perfectly crisp popcorn is irresistible.

This is a nut-free version of caramel corn (just the way we like it).

Note that Maple Molasses Caramel Corn is best eaten on the same day that it’s made.

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Maple Molasses Caramel Corn

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Like Cracker Jack without the nuts (or prize). Maple Molasses Caramel Corn is made with molasses and real maple syrup. It’s sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

  • Author: Crosby’s Molasses
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 cups 1x
  • Category: Candy & Sweet Treats

Ingredients

Units Scale
  • 8 cups popped popping corn (about 1/3 – 1/2 cup of kernels)
  • 6 Tbsp real maple syrup
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/4 tsp baking soda
  • 3 Tbsp butter

Instructions

  1. Preheat oven to 250 F
  2. Place popped popcorn in a very large pot or mixing bowl.
  3. In a heavy pot stir together the maple syrup, molasses, sugar, water and salt. Bring to a boil over high heat and cook, stirring from time to time, until the temperature reaches 250 F. Remove from heat and stir in the vanilla (it will sputter), baking soda and butter.
  4. Pour over the bowl of popped popcorn and mix gently with a rubber spatula (you don’t want to crush the popcorn). When popcorn is well coated, scrape onto a large parchment-lined sided baking sheet.
  5. Spread in an even layer and bake at 250 F for 45 minutes, stirring every 15 minutes or so.
  6. Cool before eating.

Notes

Best eaten on the day it’s made.

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Comments

  • March 19, 2021
    reply

    Jill Faulkner

    This is a fabulous recipe. Thank you. I was looking for a molasses caramel corn for healthy choices and found Crosby’s.

    So delicious!ll

  • December 3, 2020
    reply

    Bethene Grimes

    I printed the recipe last year in 2019. When I examined the recipe I could not find when I was to put in the water. I came to my computer called up the recipe and find it is different. Mainly the butter is added last. The corn was great last year. I’m really confused. The 2019 recipe did not suggest the thermometer. I’ll let you know how it turns out when I get it out of the oven. I mostly used 2019 putting the water into the to boil mixture.

  • October 15, 2020
    reply

    Terry

    Do you have the recipe for this with nuts?

    • June 25, 2021
      reply

      Marie-Pierre Lessard

      You can add about 1/2 cup of nuts to this recipe

  • January 24, 2017
    reply

    P.Laskey

    after 3 tries I gave up ? twice I burned the sauce & the 3rd time the oven was accidentally too hot (just moved here) and the popcorn burned in the oven. ~sigh~ practice makes perfect….they say ?

    • August 22, 2017
      reply

      Lynn Purdy

      Once you are comfortable with your stove/oven, please try this recipe again. It is worth it, yum!

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