Caramel Popcorn


  • 1 cup honey, sorghum molasses, rice syrup, or maple syrup
  • 4 quarts popped corn


  • Place sweetener in medium saucepan over medium-high heat, without stirring, for about 5 minutes or until the syrup reaches between 246-250 degrees on a candy thermometer. 
  • The syrup's appearance as it cooks indicates readiness - initially, it is frothy; then as the froth recedes, it becomes thicker and denser.  When it's a shade darker, it's ready.  You may also put a drop or two into cold water to see if it will form a soft ball. 
  • Pour the hot syrup over the popcorn and stir to coat. 
  • Cool before serving, or butter hands to form popcorn balls.