Chocolate Caramel Popcorn

Source:   |  Category: Appetizer, Baking, Whole Flaxseed

This can be stored in an airtight container for up to 5 days.


  • 20 cups (5 L) popped popcorn
  • 1 cup (250 mL) lightly packed brown sugar
  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) butter
  • 1/2 cup (125 mL) corn syrup
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) baking soda
  • 2 cups (500 mL) milk chocolate chip
  • 1/2 cup (125 mL) whole toasted golden flaxseed
  • 1/2 cup (125 mL) toasted slivered almond
20 cups popped popcorn1 cup lightly packed brown sugar3/4 cup granulated sugar3/4 cup butter1/2 cup corn syrup1 tsp vanilla extract1/2 tsp baking soda2 cups milk chocolate chip1/2 cup whole toasted golden flaxseed1/2 cup toasted slivered almond


  1. Preheat oven to 250°F (120°C). Spray two 9 x 13 inch (23 x 33 cm) baking pans with non-stick cooking spray. Divide the popcorn between the pans.
  2. In a medium saucepan, over medium heat, combine sugars, butter and corn syrup. Bring mixture to a full boil, stirring occasionally. Reduce temperature to medium low and continue cooking without stirring until a candy thermometer displays 234°F (112°C). Remove from heat. Stir in vanilla and baking soda.  Be careful when you do this, as the mixture will bubble vigorously. Pour the caramel mixture over the popcorn.
  3. Sprinkle chocolate chips, flaxseed and almonds over the popcorn.  Stir to coat the popcorn.
  4. Bake for 45 minutes, stirring the popcorn mixture every 15 minutes. Remove from oven and transfer the popcorn to wax paper. Cool completely.

Yield: 20 cups (5 L).

Serving Size: 3/4 cup (175 mL). Each serving contains 1 tsp (5 mL) of flax.

Nutritional Analysis

Total Fat10 g
Cholesterol34 mg
Carbohydrates56 g
Fiber4 g
Protein5 g
Sodium174 mg
Potassium234 mg

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