• 1/2 cup Stonewall Kitchen Sea Salt Caramel Sauce or Coffee Caramel Sauce 

  • 1/2 cup light corn syrup

  • 1 teaspoon cream of tartar

  • 1/2 teaspoon baking soda

  • 4 quarts freshly popped popcorn

  • 3/4 cup chopped pecans, walnuts, or peanuts, optional


  1. Spray or butter a large ovenproof pan, add popped corn and place in a preheated 250° F. oven to keep warm.
  2. Combine Coffee Caramel Sauce, light corn syrup and cream of tartar in a medium sauce pan and bring to a boil.
  3. Remove from heat, stir in baking soda thoroughly and return to heat for one minute.
  4. At this point, add nuts if desired.
  5. Remove popcorn from oven, and pour warm syrup mixture over it, stirring to coat well.
  6. Transfer to a nonstick baking sheet, flatten somewhat and bake in a 225° F. oven for approximately 30-45 minutes or until crisp and not sticky.
  7. Stir every 15 minutes and watch for a nice golden color.
  8. Test occassionally for doneness, the popcorn should be crunchy.
  9. Turn popcorn out onto waxed paper and allow to cool.
  10. Break into pieces and store in a tightly covered container.


Leave a comment