Caramel Pecan Popcorn

When a craving comes around sometimes you need to satisfy it. I've been craving caramel pecan popcorn from the Chocolate Covered Wagon (Utah). Their caramel popcorn is so chewy and has a great flavor. After googling a few recipes I think this recipe comes close - I've altered it for my purposes below.




  • 1 c. brown sugar
  • ¾ c. granulated sugar
  • ½ c. butter
  • 1-14 oz. can sweetened condensed milk
  • 1½ c. light Karo syrup or corn syrup
  • 16 c. popped popcorn (or 4 bags of microwave butter popcorn)
  • 2 c. pecans (halves)


Combine all ingredients (except popcorn & nuts) in large, heavy saucepan. Bring to a boil over medium heat, making sure to STIR constantly. Stir, Stir, Stir! You don't want it to scorch or burn. Keep stirring as it boils until it reaches the soft ball stage, 234 degrees on your candy thermometer. Remove from heat, and immediately pour over the popcorn. Stir until coated. Spread onto cookie sheets or wax paper. Let cool.

I cooked on medium heat till the soft ball stage and I think it came to that stage to hot to fast. Next time I will cook it much slower, lower heat and remove from heat around 220. I wanted the caramel to be softer. Still tasty but not as chewy as I wanted.