Go Back
Sweet Heat Caramel Corn

Sweet Heat Caramel Corn

Sweet, crunchy homemade caramel popcorn with a spicy twist!
Course Dessert, Snack
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 9 cups
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 7-8 cups air-popped popcorn
  • 2 cups roasted peanuts
  • 1 cup packed light brown sugar
  • ¼ cup light corn syrup
  • ½ cup unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cayenne pepper


  1. Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper and set aside.
  2. In a large bowl toss together the popcorn and peanuts. Set aside.
  3. Combine the sugar, corn syrup, butter, and salt in a heavy duty saucepan over a medium-high heat. Stir constantly with a wooden spoon until butter is fully melted. Once butter is melted, increase heat and bring caramel mixture to a full boil. Boil for 5 minutes, stirring occasionally. Remove caramel mixture from the heat and quickly stir in the baking soda (this will cause the caramel to foam and bubble up). Stir in cayenne pepper and pour caramel over the popcorn. Stir gently, until all of the popcorn is coated.
  4. Pour caramel coated popcorn onto prepared baking sheets and bake at 200 degrees F for 1 hour, stirring popcorn every 20 minutes. Allow caramel corn to cool completely on baking sheets, then break apart into large clusters.

Recipe Notes

Store caramel corn in an airtight container for up to 2 weeks.

Recipe adapted from Sally's Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix