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+ servings

Sweet and Spicy Caramel Corn


  • 1 Tbsp clarified butter
  • ½ cup unpopped popcorn
  • ½ cup brown rice syrup (or another liquid sweetener of your choice)
  • ½ cup maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp chili powder
  • 1 tsp fine-grain sea salt
  • 1 cup mixed nuts and seeds (I used cashews + almonds, sunflower + sesame seeds)


  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Pop the corn in a large, covered saucepan with the oil. When the popcorn is done, remove the pan from the heat, uncover, and set aside.
  • In another large pot, bring to a boil the syrups, spices, and salt.
  • Cook over medium heat, at a steady boil, avoiding the urge to stir. (Heidi recommends tilting the pot instead).
  • After 5 minutes, when the syrup is reduced and deeply-fragrant stir in the nuts, seeds, and popcorn. Mix gently until everything’s well-coated.
  • Turn out onto the prepared baking sheet and let cool.
  • (Note: If you didn’t cook the syrup long enough and as it cools the popcorn isn’t quite crisp, you can toast it in a 325-degree oven for 15-20 minutes. As it cools, it’ll crisp right up and can be broken into pieces)