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Five-Spice Caramel Corn recipe

Five-Spice Caramel Corn.

Caramel corn with a penchant toward theexotic. Makes a great gift when presented in a stylish tin.

Recipe: Five-Spice CaramelCorn

3 quarts (12 cups) popcorn (about 1/2cup unpopped corn kernels)
1/2 cup (1 stick) butter
1/4 cup honey
1 cup light brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons five-spice powder

  • Preheat oven to 250°F (120°C).
  • Place popcorn in large bowl, set aside.
  • Line rimmed cookie sheet with parchmentpaper.
  • In medium saucepan, melt butter over mediumheat. Stir in honey, brown sugar and salt. Bring mixture to boil,stirring constantly. Reduce heat to low and continue to simmer5 minutes without stirring.
  • Remove from heat, stir in baking sodaand five-spice powder. Pour mixture over popcorn and quicklymix to coat.
  • Spread coated popcorn onto prepared cookiesheet and bake 40 minutes, stirring every 10 to 15 minutes withspatula.
  • Cool completely before packaging. Storecaramel corn in airtight container at room temperature up to5 days.

    Makes 3 quarts.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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  • Comments

    1 Comment


    If you want to make this even more decadent, melt about 5 ounces of bittersweet chocolate and drizzle over the top of half the caramel corn once it’s cooled.  Place the baking sheet into the refrigerator to set the chocolate.

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