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Caramel Corn

Pecan Pretzel Caramel Corn

An easy caramel corn recipe with candied pretzels and pecans.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Cookie Madness


  • 8 cups (=popped popcorn I popped mine in a brown bag in the microwave
  • 3/4 cup pecan halves
  • 8 pretzels broken into chunks
  • 4 tablespoons unsalted butter cut into chunks, softened
  • 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons corn syrup
  • 1/4 to 1/2 teaspoon vanilla extract**
  • 1/4 teaspoon baking soda


  • Preheat the oven to 250 degrees F. and grease a large roasting pan.
  • Put the popcorn, pecans and pretzels in the roasting pan.
  • Combine the softened butter, both sugars, salt and corn syrup in a 2 quart saucepan and bring to a steady boil. Allow the mixture to boil for 3 minutes.
  • Remove from heat and stir in the soda and vanilla. Pour the mixture evenly over the popcorn mixture and stir to coat.
  • Bake at 250 for 1 hour, stirring every 20 minutes. Let the corn cool completely (it will crisp as it cools)


I started with 1/4 teaspoon of vanilla, but I suspect some of it evaporates when you pour into the boiling mixture because there was better flavor when I used a full 1/2 teaspoon.