Grown-Up Savoury Caramel Corn


6 cups (1.5 L) popped corn (about ¼ cup/60 mL kernels)
1½ cups (375 mL) chopped mixed nuts
½ cup (125 mL) green pumpkin seeds
½ cup (125 mL) packed brown sugar
¼ cup (60 mL) corn syrup
¼ cup (60 mL) dark rum or brandy
2 tbsp (30 mL) butter
2 tsp (10 mL) sea salt
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) cayenne pepper


  1. Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or butter lightly.
  2. Combine popped corn, nuts and pumpkin seeds in a large bowl. Set aside.
  3. Combine sugar, corn syrup, brandy and butter in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Increase heat to high and boil rapidly, without stirring, for 5 minutes. Remove from heat. Stir in salt, baking soda and cayenne.
  4. Quickly pour over popped corn mixture in bowl and toss to evenly coat. Spread onto baking sheet as evenly as possible. Bake, stirring twice, for 15 minutes or until mixture is glazed and nuts are toasted. Let cool slightly.


Makes 8 cups (2 L)




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