Caramel Popcorn

Recipe Submitted by Appliejuice ..|.. Category: Appetizers & Snacks

Sort of like Cracker Jack flavor. Popcorn can be stored in an airtight container at room temperature for up to 2 weeks.


  • 1/2 cup rice syrup
  • 1/4 cup barley malt syrup
  • 1/4 cup maple syrup
  • 1/3 cup popcorn kernels, popped (makes 8 cups of popcorn)
  • 1/2 tsp salt
  • 3/4 cup skinned, unroasted peanuts


Adjust oven rack to middle position and heat oven to 375 degrees.
Whisk rice syrup, barley malt, and maple syrup together in small bowl. Toss popcorn with salt and peanuts in large bowl. Pour syrups over popcorn and stir to coat evenly. Spread coated popcorn on parchment-covered baking sheet.
Bake, stirring well every 5 minutes, until the popcorn is well coated and golden brown, about 15 minutes. Work carefully because syrup will be bubbly and hot.
Remove baking sheet from oven and let stand until popcorn is slightly cooled but still sticky, about 10 minutes.

Recipe from, Site Maintained by Donna Young, of