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Spiced Caramel Corn with Pecans

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  • Yield: 6 quarts
  • Prep Time:  15 minutes
  • Bake Time: 1 hour


  • 6 quarts popped popcorn
  • 3 cups pecan halves
  • 1 cup butter (no substitutes)
  • 2 cups brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 250°F.
  • Pour popcorn and pecans into large roaster or two rimmed baking sheets that has been sprayed with cooking spray.
  • Melt butter in large saucepan over medium-high heat. Stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Reduce heat to medium-low and boil for 5 minutes without stirring.
  • While caramel is cooking, combine baking soda, cinnamon, cardamom, allspice, ginger and cloves in a small bowl. After caramel has boiled for 5 minutes, remove from heat and stir in spice mixture and vanilla (mixture will foam up). Carefully pour caramel over popcorn and stir to coat well.
  • Bake for 1 hour, stirring every 15 minutes. Remove from oven and spread on parchment or waxed paper. Cool completely; store in a tightly covered container.

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