Maple Molasses Caramel Popcorn |

How to Make Homemade Maple Molasses Popcorn




Yield 9 cups

By far, my favourite Hallowe’en treat was making (and eating) Maple Molasses Caramel Popcorn. Everyone sure loved that homemade caramel corn. Mom made this favourite treat often for family gatherings, picnics or an occasional outing to the lake and most importantly, for Hallowe’en night. This addictive treat was a favourite with every kid in the neighbourhood as well as their parents.  Guaranteed to be a fast favourite with you too.



  1. Preheat oven to 250°F/121°C
  2. Place popped popcorn in a very large pot or mixing bowl, together with the peanuts.  CHEF TIP:Spray the bowl first with pan spray so that the sugar mixture does not stick to the sides of the bowl, then place popped corn into it.
  3. In a heavy pot stir together the maple syrup, molasses, sugar, water and salt. Bring to a boil over high heat and cook, stirring from time to time, until the temperature reaches 250°F/121°C.  Remove from heat and stir in the vanilla, baking soda and butter.  Caution!  The mixture may bubble furiously!
  4. Pour the hot liquid over the bowl of popped popcorn and mix gently with a rubber spatula (you don’t want to crush the popcorn). CHEF TIP: I find this task much easier if I use two spatulas or two long wooden spoons to help toss and coat the popcorn. When the popcorn is well coated, scrape the mixture onto a large parchment-lined baking tray.
  5. Spread the popcorn mixture evenly over the baking tray and bake at 250°F/121°C for 45 minutes, stirring every 15 minutes or so.
  6. Cool before eating. Enjoy!


I hope you enjoyed reading about my childhood memories of Hallowe’en. I am so grateful for the wonderful memories that I have of my sisters and my Mom making homemade Hallowe’en treats together.

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