Candy Caramel Corn Candy Caramel Corn

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

Everyone's favourite sweet popcorn treat just got a little bit sweeter and festive thanks to added candy-coated chocolate candies.

  • Prep time 25 minutes
  • Total time 40 minutes
  • Credits : Canadian Living Magazine



Position racks in top and bottom thirds of oven; preheat to 300°F. Line 2 baking sheets with parchment paper.

In saucepan, heat oil over medium heat. Add popcorn kernels; cover. Holding lid in place, shake pan frequently until popping slows, about 2 minutes; transfer to bowl, discarding any unpopped kernels.

In large saucepan, melt butter over medium heat. Add sugar and corn syrup; bring to boil. Cook, stirring frequently, until amber, about 4 minutes. Remove from heat; stir in vanilla, salt and baking soda. Add pretzels, peanuts and popcorn; stir to coat. Transfer to prepared pans. Bake, stirring every 5 minutes, until mixture is well coated in caramel, about 12 minutes. Remove from oven; immediately sprinkle with chocolate candies (if using). Continue to stir as mixture cools.


Test Kitchen Tip:

Make your own cone for gifting the popcorn. Here’s how.

1. Cut light- or medium-weight decorative paper into 8 1/2-inch squares.

2. Working with 1 square at a time, hold bottom left corner and roll paper into a cone. Secure seam using double-sided tape.

3. Line cone with plastic wrap, if desired. Fill with popcorn. 

4. Fold top flap over and seal with double-sided tape.

5. Decorate with ribbon or cord and affix gift tag, if desired.

Makes 12 servings (about 16 cups).

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 205 mg
  • Sugars 26 g
  • Protein 4 g
  • Calories 294
  • Total fat 15 g
  • Potassium 72 mg
  • Cholesterol 21 mg
  • Saturated fat 7 g
  • Total carbohydrate 37 g


  • Iron 6
  • Folate 8
  • Calcium 2
  • Vitamin A 7
  • Vitamin C 1
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Baking & Desserts

Candy Caramel Corn