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Cinnamon Roll Caramel Corn Recipe

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4.1 from 78 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 6 servings

Description

Delight in the sweet and spicy flavors of this homemade Cinnamon Roll Caramel Corn. Tender popcorn coated in a rich, buttery cinnamon caramel sauce, baked to perfection and finished with a drizzle of melted semi-sweet chocolate for an irresistible treat that’s perfect for snack time or parties.

Ingredients

Caramel Sauce

  • 3/4 cup unsalted butter
  • 1 1/4 cups brown sugar (packed)
  • 1/2 cup light corn syrup
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda

Popcorn

  • 8 cups popcorn

Topping

  • 1/2 cup semi-sweet chocolate chips (melted)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and set it aside. This will be used to bake the coated popcorn evenly without sticking.
  2. Make the caramel sauce: In a medium saucepan over medium-high heat, melt the unsalted butter. Stir in the packed brown sugar, light corn syrup, cinnamon, and salt. Bring the mixture to a boil without stirring, and let it boil for 4 minutes. Remove from heat, then stir in the vanilla extract and baking soda. The baking soda will cause the caramel to foam slightly, creating a light texture.
  3. Coat the popcorn: In a large bowl, combine the 8 cups of popcorn with the prepared caramel sauce. Toss gently until the popcorn is evenly coated with the cinnamon caramel mixture.
  4. Bake the caramel popcorn: Spread the coated popcorn evenly over the prepared parchment-lined baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent sticking or burning.
  5. Add the chocolate drizzle and cool: Once baked, remove the popcorn from the oven and drizzle the melted semi-sweet chocolate chips over the top. Allow the popcorn to cool completely on the baking sheet so the caramel sets and the chocolate hardens before serving.

Notes

  • Use fresh popcorn made from kernels for best texture and flavor.
  • When mixing the caramel, avoid stirring once boiling to prevent crystallization.
  • Baking in intervals and stirring helps the caramel to coat the popcorn evenly and prevents burning.
  • Store in an airtight container at room temperature to maintain freshness up to 1 week.
  • For extra flavor, sprinkle a pinch of sea salt over the caramel corn after drizzling chocolate.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cinnamon-roll-caramel-corn-recipe/