Caramel Corn Clusters

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“This recipe is adapted from Lundberg Rice and uses brown rice syrup instead of HFCS or regular processed white sugar. You will need a candy thermometer for this one. Feel free to add in a mixture of nuts where it calls for peanuts or even pretzel pieces for some of the popcorn. What a tasty treat!!”
12 cups

Ingredients Nutrition


  1. Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
  2. Line bottom of large shallow baking pan with foil. Lightly oil foil.
  3. Melt vegan butter in a 6-quart heavy pot over moderate heat.
  4. Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300F on the thermometer, 8 to 10 minutes. Remove pot from heat.
  5. Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible.
  6. Cool completely, and then break into bite-size pieces. Enjoy!

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