Cranberry Caramel Corn

by Katherine Perry


  • 10-12 cups unflavored popcorn, popped
  • 2 cups dried cranberries
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • 1/2 cup real maple syrup
  • 1/2 teaspoon salt
  • 3 ounces dark chocolate chips or chopped dark chocolate
  • 2 teaspoons Martha's Vineyard Sea Salt
Cranberry Caramel Corn

Amelia Krales

Combine popcorn and cranberries in a large heatproof bowl. Melt butter in saucepan over medium heat and stir in brown sugar, maple syrup and salt until dissolved. Raise heat and bring mixture to a boil without stirring. Boil until a candy thermometer reads 285- 290˚, 4-6 minutes. Immediately take off heat, pour over popcorn and stir to combine. Spread mixture over 2 wax paper-lined baking sheets and allow to cool completely. Melt chocolate in a double boiler over simmering water until melted smooth. Drizzle over cooled caramel corn with a fork and immediately sprinkle with sea salt and refrigerate sheets for about 10 minutes, until chocolate is set. Break up into chunks and serve immediately, store in airtight containers in a cool spot or freeze for future snacking.

Yield: About 15 cups