Holiday Cinnamon Caramel Corn with Chocolate and Nuts



  • 12c popped popcorn (this was about 1/2c unpopped kernels for me)
  • 1/2c butter
  • 1/2c corn syrup
  • 1c brown sugar
  • 1/4tsp salt
  • 1/2tsp baking soda
  • 1tsp vanilla
  • generous 1/2tsp cinnamon
  • 1 1/2c pecans or other favorite nuts
  • 4oz white chocolate or vanilla almond bark
  • additional coarse salt for sprinkling


  1. In a large saucepan, combine butter, corn syrup, brown sugar, and salt. Cook over medium heat (not high) to allow sugar to dissolve completely and bring to a boil. Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.
  2. In a large bowl, combine popcorn and pecans. Drizzle with caramel sauce, stirring well to coat. Spread out onto a cookie sheet covered with parchment or sprayed with cooking spray. Bake at 275 degrees 8-10 minutes, stirring half-way through the cook time.
  3. Allow popcorn to cool. Melt white chocolate in a double boiler or pan over low heat and drizzle over popcorn. Sprinkle with extra coarse salt, if desired.