Sweet, crunchy, salty, and full of flavor! For me, caramel popcorn is such a treat! I do not consider this a dessert but rather a sweet snack. Because I grew up in California, we spent a lot of time driving, which meant a lot of stops to fill up for gas.  I always ran into the gas station store and grabbed by box of Cracker Jacks – a classic American caramel popcorn with peanuts.

popped corn

This recipe is a tribute to that wonderful snack but this is a very mature version because of the addition of  cocoa nibs. The nibs still add the crunch but with a touch of bitterness and chocolate notes. Nibs are extremely nutritious but I am not going to sell this as a health food, this has a lot of sugar. 😉 

Sometimes I will air pop the corn a day before and just keep it in a gallon size zip bag, which fits the amount exactly. I have popped corn a week ahead of time and it still remains good to use. 

caramel popcorn with nibs

Use this recipe as a foundation and make it your own. If you do not like nibs add candied orange peel or add some garam masala powder with the salt and baking soda. You can add any nuts, seeds, dried fruits or spices.

 

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Cocoa Nib Caramel Popcorn

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 5 1x
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Description

Easy caramel popcorn with cocoa nibs

Tools: Popcorn popper, candy thermometer, silicone spatula

Ingredients

Scale
  • 100 grams corn kernels popped 1/2 cup (or 12 cups of popped corn or 80 grams)
  • 65 grams of cocoa nibs 1/2 cup
  • 280 grams Sugar 1.25 cups
  • 136 grams Brown sugar 3/4 cup
  • 120 grams Corn syrup 1/3 cup
  • 90 grams Unsalted butter 1/3 cup + 1 tablespoon
  • 120 grams Water 1/2 cup
  • 12 grams Salt 2 teaspoons
  • 10 grams Baking soda 1.5 teaspoon

Instructions

  1. In a large heavy pot add: sugar, brown sugar, corn syrup, butter, and water.
  2. Place the pot over a medium flame and boil, stirring slowly with a spoon.
  3. Stir slowly until the caramel reaches 300F (148C), about 15 minutes. This is hard crack stage for cooked sugar.
  4. Once the temperature reaches 300F (148C), turn off the heat and add the salt and baking soda, stir quickly and carefully, the caramel will expand at this point.
  5. Once the salt and baking soda is incorporated you must move fast! Add the popcorn and nibs to the pot and using both spoons, one in each hand, toss the popcorn and nibs to get coated with the caramel. You have seconds before it begins to harden so you must work quickly to get everything coated.
  6. Quickly pour everything out into a marble table or large metal tray to cool. Spread out to cool evenly. You can use your hands to pull it apart but it will be hot.
  7. Allow to cool about 15 minutes, store in a bag or jar that seals well to keep away moisture. The popcorn will keep fresh and crunchy up to two weeks if sealed correctly and kept away from humidity.
  • Category: Dessert
  • Cuisine: American

Keywords: caramel, popcorn, toffee

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