Savory White Chocolate Caramel Popcorn is popcorn that is baked with a white chocolate caramel sauce that is flavored with Herbes de Provence seasoning. Try my Caramel Corn for another baked popcorn treat.
White Chocolate Caramel Popcorn
This delicious homemade popcorn is a combination of white chocolate, a homemade caramel sauce, and a hint of seasoning. The seasoning is subtle but adds something so beautiful to a normally overly sweet treat! Herbes de Provence is found at most stores, but I will also tell you how to make your own as well.
White Chocolate Caramel Popcorn Ingredients
Popcorn: The popcorn will need to be popped before baking. Choose your favorite plain popcorn to use.
White Chocolate Caramel Sauce: You will need brown sugar, butter, corn syrup, and white baking chocolate for the sauce.
White Chocolate: Choose high-quality white baking chocolate, like Ghiradelli or Callebaut, to chop for the caramel sauce.
Seasoning: Herbes de Provence is seasoning you can buy at the store. It originated in the south of France and is a blend of Provencal herbs like thyme, marjoram, rosemary, and tarragon, just to name a few. I will let you know how to make your own Herbes do Provence seasoning below. If you can’t find or make this seasoning, just add some pumpkin spice to the mix instead.
Baking Soda: The baking soda is added to the caramel sauce to help make the caramel smoother and easier to add to the popcorn. It also helps to prevent the caramel from getting too hard as it cools.
How to Make White Chocolate Caramel Popcorn
To get started making the popcorn, first, pop about ten cups of plain popcorn. Then, put the popcorn in a large bowl and set it aside as you make the caramel sauce. In addition to popping the popcorn, line a 10×15-inch baking sheet with aluminum foil and spray it with nonstick cooking spray.
To make the caramel sauce, add the brown sugar, butter, corn syrup, and white chocolate chunks to a medium saucepan over medium heat. Bring to a boil and stir constantly while boiling the mixture for about five minutes. Remove the sauce from the heat and immediately stir in the Herbes do Provence seasoning and baking soda.
To the bowl of popped popcorn, add the white chocolate caramel sauce. Toss to coat the popcorn evenly. I like to use a spatula that has been sprayed with nonstick cooking spray. Spread the coated popcorn evenly on the lined baking sheet. Bake at 225°F for an hour, stirring after about 30 minutes.
When done baking, let the popcorn cool on a wire rack before breaking into clusters and enjoying. Store it in an airtight container at room temperature for up to five days.
How to Make Herbes de Provence
If you don’t have any Herbes de Provence seasoning on hand, make your own. Simply mix the following herbs and spices together and store the seasoning in an airtight container.
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 2 teaspoons dried rosemary
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1 teaspoon fennel seeds
- 1/4 teaspoon dried mint
- 1/4 teaspoon dried lavender (optional)
Looking for More Treats?
White Chocolate Caramel Popcorn
Ingredients
- 10 cups plain popped popcorn
- 1 cup light brown sugar, firmly packed
- ½ cup (1 stick or 113g) butter
- ½ cup light corn syrup
- 6 ounces white baking chocolate, coarsely chopped
- 1 tablespoon McCormick® Gourmet Collection Herbes de Provence, (see notes for how to make your own)
- ½ teaspoon baking soda
Instructions
- Preheat oven to 225°F. Put popped popcorn in a large bowl. Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- In a medium saucepan over medium heat, bring brown sugar, butter, corn syrup, and chocolate to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Immediately stir in Herbes de Provence and baking soda.
- Pour caramel sauce over the popcorn, tossing to coat evenly with a spatula sprayed with non-stick cooking spray. Spread coated popcorn evenly over the prepared pan.
- Bake 1 hour, stirring after 30 minutes. Cool completely on wire rack. Break into clusters. Store leftovers in an airtight container at room temperature.
Notes
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 2 teaspoons dried rosemary
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1 teaspoon fennel seeds
- 1/4 teaspoon dried mint
- 1/4 teaspoon dried lavender (optional)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made popcorn goodies this week which will be on my ‘baking’ blog too. As long as it looks good, which it does and it tastes good which I bet it does doesn’t matter if it’s baked or not. AANNDDD it’s a great way to incorporate chocolate into savoury dishes!
Looking forward to your posts! 🙂
I am completely obsessed with caramel corn and this recipe is such a unique approach to it with the herbes de provence! I would happily dive into a big bowl this morning!
I love all the wonderful things you do with popcorn! Your Halloween Caramel Corn is totally going to be made by this family! 🙂 http://www.heatherchristo.com/cooks/2012/10/14/halloween-caramel-corn/
Mercy!!! This looks amazing, Amanda!!!
Now this is popcorn!
I love this unique popcorn. Yum!
I would have never thought about adding herbs to caramel corn, but if you are crazy over it, Amanda, it must be good! If I feel really daring one day, I just might try it..:-)
Oooh…. This is so ingenious!
This is a must try! I am sure it will be a keeper!!
Looks incredible! Pinned to my popcorn board. I love popcorn and caramel corn and white chocolate – all, of them, so much!
White chocolate Caramel. Nothing sounds better than that. But when I added the herbs to the bubbling caramel, oh my word – the aroma was incredible. I knew right then this would be my all time fave caramel popcorn recipe. Thank so much for sharing Amanda!!!!