Jalapeño Caramel Popcorn

Makes                          Jalapeño Caramel Popcorn
Hands-On Time           20 minutes
Total Time                    1 Hour


Special Equipment- Candy Thermometer

 2 Tablespoon Canola Oil

½ Cup Unpopped Popcorn

1/2 Cup (1 Stick) Unsalted Butter

1 Cup Light Brown Sugar

¼ Cup Light Corn Syrup

¼ Cup Fire Syrup®

¾ teaspoon Sea Salt

½ Baking Soda

½ teaspoon Vanilla Extract

¾-1 teaspoon Fire Powder®

1 Cup Toasted Peanuts (Can use any type of nuts or seeds)


1.  Line a baking sheet with parchment paper and set aside.

2. Over medium heat, add the Canola Oil and 3 kernels of the unpopped Popcorn to a large pot with a lid (crack the lid to allow steam to escape, but not so open that the kernels will escape as they pop).

3. When the 3 kernels have popped, add in the additional kernels. Shake regularly to ensure kernels aren’t burning on the bottom.

4. When all the kernels have finished popping (you’ll hear the popping slow down and then nearly stop), remove the pan from heat, setting aside uncovered.

5. Melt Butter in 6 quart pot over medium heat.

6. Add in Brown Sugar, Corn Syrup, Fire Syrup, Salt and Fire Powder.

7. Bring to a boil while stirring over medium heat.

8.  Continue to boil without stirring (tilting the pot is totally acceptable) until syrup registers 300ºF on candy thermometer (8-10 minutes).

9.  Remove pot from heat and add Vanilla and Baking Soda into the syrup, then quickly add Peanuts and Popcorn – mix thoroughly so everything is well-coated.

10.  Immediately spread mixture evenly on a large non-stick baking sheet.

11.  Let cool completely and break into pieces. Enjoy!

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