Orange Caramel Corn

Try a twist on the sweet and salty classic caramel corn. With a refreshing hint of orange, it’ll be hard to stop after just one bite.  

Yield: 4 L

Orange Caramel Corn


  • 12 cups popped popcorn
  • 1 cup packed dark brown sugar
  • 1/2 cup salted butter
  • 1/4 cup white corn syrup
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 4 tsp grated orange peel


  1. Preheat oven to 250ᵒF. Grease a large roasting pan and line with parchment paper. Place popcorn into prepared pan and set aside.
  2. Combine sugar, butter, corn syrup, salt and cream of tartar in a large saucepan.
  3. Bring to a boil over medium heat, stirring constantly until hard ball stage is reached (254ᵒF on a candy thermometer), about 3 – 5 minutes.
  4. Remove from heat and stir in baking soda.
  5. Pour over popcorn and toss to coat.
  6. Bake for 20 minutes, stirring occasionally.
  7. Remove popcorn from oven and stir in orange peel. Cool completely on a rack and then break into chunks. Store in an airtight container in a cool dry place for up to 3 weeks.
Nutritional analysis per 1 cup:


142 calories, 6 g fat, 0.9 g protein, 22.4 g carbohydrate, 0.9 g fibre, 165 mg sodium

Tip: 2/3 cup unpopped popcorn = 12 cups popped popcorn.