Maple Molasses Caramel Corn

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.

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 USM Scale 1x2x3x

• 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

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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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