Caramel & Cinnamon Popped Corn

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10 cups
Author A Bachelor & His Grill


  • 1/3 cup popping corn kernels
  • 2 tablespoons peanut oil
  • 3/4 cup dark brown sugar packed
  • 5 tablespoons unsalted butter room temperature
  • 6 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt or to taste


  • In large heavy bottom pan over medium heat, warm 3 tablespoons olive oil.
  • Stir kernels into hot oil, coating evenly, then top with aluminum foil, poking 5-10 holes in aluminum.
  • The corn will being popping within moments. Shaking pot intermittently, allow corn to pop for 3-5 minutes, or until kernels begin to stop popping.
  • Transfer corn to baking sheet lined with parchment paper. Set aside.
  • Preheat oven to 250○F.
  • In heavy bottom sauce pan combine sugar, butter, corn syrup. Bring to a boil, stirring intermittently with rubber spatula. After 5 minutes, cover. Cook for additional 2-3 minutes, then remove from heat & whisk in vanilla, cinnamon & baking soda.
  • Drizzle caramel over corn & stir with spatula to ensure evenly coated.
  • Bake 45 minutes in oven, stirring every 15 minutes with spatula.
  • Remove from oven, allow to cool for 5-10 minutes, then break, serve & enjoy.