Spicy Caramel Popcorn



6 heaping cups popcorn (freshly popped)

1 cup salted roasted peanuts

½ cup packed dark brown sugar

¼ cup unsalted butter

2 Tablespoons light corn syrup

¼ teaspoon Tony Chachere’s Original Creole Seasoning (plus more for sprinkling)

¼ teaspoon baking soda

½ teaspoon Tony Chachere’s No Salt Seasoning Blend



Preheat your oven to 200, then line a baking pan with parchment paper.

Spread popped popcorn evenly over the pan, then sprinkle peanuts evenly over the popcorn.

In a saucepan on medium heat, add brown sugar, butter, corn syrup, and ¼ teaspoon Tony Chachere’s Original Creole Seasoning.

Stir until butter is melted, mixed and come to a light boil, then cook undisturbed for 5 minutes.

Depending on your stove, you may have to turn the temperature down as the 5 minutes goes on to keep the temperature at the same steady temperature (like with a glass stove top).

When the 5 minutes are up, add baking soda and the Tony Chachere’s No Salt Seasoning Blend and stir with a wooden spoon.

The mixture will puff up, and it’s important that you move very quickly.

Pour the caramel over the popcorn, and use two wooden spoons to evenly coat the popcorn with the caramel.

Bake for 1 hour, stirring popcorn every 20 minutes.

When it’s finished baking, remove the caramel corn from the oven and immediately sprinkle it with Tony Chachere’s Original Creole Seasoning to taste.

Let cool, then break into bite sized pieces. Enjoy!

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