Skip to main content

Coffee Cherry Caramel Corn

Print Friendly, PDF & Email


  • 4 quarts popped corn, use about 100g (1/2 cup) kernels to yield 4 quart
  • 329g (1 1/2 cup) brown sugar, firmly packed
  • 178 ml (3/4 cup) light corn syrup
  • 171g (3/4 cup) unsalted butter
  • 8g (1 T) kosher salt
  • 15ml (1 T) vanilla
  • 2g (2 t) ground caraway
  • 10g (2 T) ground allspice
  • 34g (1/4 cup) Coffee Cherry (fine)


  1. Pop the corn and keep warm in 250º oven
  2. Bring sugar, butter, and corn syrup to a boil over medium/high heat. Boil 5 minutes.
  3. Remove from heat and mix in spices (not the Coffee Cherry) and salt.
  4. Fold syrup through popcorn (it is easiest to do this with your hands so a set of latex gloves will come in handy!) Spread evenly on a Silpat lined sheet pan
  5. Using a fine mesh sieve, dust the coated popcorn with Coffee Cherry and gently fold the popcorn over itself to coat evenly
  6. Bake 30-40 minutes at 250º, stirring every 15 minutes.
  7. Popcorn will become crunchy as it cools.