Recipe courtesy of Food Network
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
8 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat. 

Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cacao Nibs Rub on Tri Tip or Skirt Steak

Recipe courtesy of John Scharffenberger

Cream of Caribbean Pumpkin Soup with Cacao Nibs: Crema de Calabaza y Cacao

Recipe courtesy of Maricel Presilla

Caramel Corn

Recipe courtesy of Gale Gand

Caramel Corn

Recipe courtesy of Sandra Lee

Caramel Corn

Recipe courtesy of Food Network Kitchen

Caramel Corn

Recipe courtesy of Gale Gand

Caramel Corn Cookies

Recipe courtesy of Elizabeth Orthmeyer

Browse Reviews By Keyword

          Latest Stories