Servings: 8-10 serving(s)
Prep time: 20 minutes
Total time: 65 minutes
Cooking time: 45 minutes
Maple Molasses Caramel Corn is almost too easy to make.
Did you grow up eating Cracker Jack? We have a dear family friend who always tucked a box of Cracker Jack into little gift bags for me. It was a special treat because we never had it at home and it wasn’t something that I bought myself. Even the way it was (and still is) packaged made caramel corn special, since nothing else on the shelf is packaged in a similar way. And of course each box had a little surprise hidden inside.
It’s the crispy texture of caramel corn that I love. That thin, crackly coating of caramel on perfectly crisp popcorn is irresistible.
I’m not fond of corn syrup so this version of caramel corn caught my eye. I adapted the recipe ever so slightly from the cookbook, Real Sweet, by Shauna Sever.
This is a nut-free version of caramel corn – just the way I like it.
Maple Molasses Caramel Corn is best eaten on the same day that it’s made.
Maple Molasses Caramel Corn Recipe
- 8 cups popped popping corn (about 1/3 – 1/2 cup of kernels)
- 6 Tbsp real maple syrup
- 2 Tbsp Crosby’s Fancy Molasses
- ½ cup light brown sugar
- ¼ cup water
- ¼ tsp salt
- ½ tsp vanilla
- ¼ tsp baking soda
- 3 Tbsp butter
- Preheat oven to 250 F
- Place popped popcorn in a very large pot or mixing bowl.
- 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.
- 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.
- Spread in an even layer and bake at 250 F for 45 minutes, stirring every 15 minutes or so.
- Cool before eating.
One more thing…
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