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Five-Spice Caramel Corn

Five-Spice Caramel Corn

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  • 3 quarts (12 cups) popcorn (about 1/2 cup unpopped corn kernels)
  • 1/2 cup (1 stick) butter
  • 1/4 cup honey
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons five-spice powder


  1. Heat oven to 250 degrees F.
  2. Place popcorn in large bowl, set aside.
  3. Line rimmed cookie sheet with parchment paper.
  4. In medium saucepan, melt butter over medium heat. Stir in honey, brown sugar and salt. Bring mixture to boil, stirring constantly. Reduce heat to low and continue to simmer 5 minutes without stirring.
  5. Remove from heat, stir in baking soda and five-spice powder. Pour mixture over popcorn and quickly mix to coat. Spread coated popcorn onto prepared cookie sheet and bake 40 minutes, stirring every 10 to 15 minutes with spatula.
  6. Cool completely before packaging.
  7. Store caramel corn in airtight container at room temperature up to 5 days.

Servings: 3 quarts

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin