Recipes // Desserts // Caramel Corn with Pepitas

Caramel Corn with Pepitas


Recipe by Martha Stewart Magazine

Serves 6


  • 1 1/2 cups pepitas (hulled pumpkin seeds)
  • 12 cups popped popcorn (from 1/2 cup kernels)
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 1 1/4 cups packed light brown sugar
  • 1/3 cup light corn syrup
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon baking soda


  1. Preheat oven to 250°. Heat pepitas in a skillet over medium, stirring occasionally, until lightly toasted, 3 to 4 minutes. Let cool; then place in a large bowl with popcorn, and toss to combine.
  2. Combine melted butter, brown sugar, corn syrup, and 1/2 teaspoon salt in a saucepan over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil, without stirring. Cook until mixture reaches 248° on a candy thermometer, 2 to 4 minutes. Remove from heat, and carefully stir in baking soda.
  3. Pour caramel over popcorn mixture, and stir to coat with a flexible spatula. Transfer to a large rimmed baking sheet.
  4. Bake, tossing occasionally, until golden, about 40 minutes. Sprinkle with remaining 1 teaspoon salt; let cool completely. Break into clusters. (Caramel corn can be stored in an airtight container at room temperature up to 1 week.)
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