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The Masters Georgia Pecan Caramel Popcorn

The Masters Georgia Pecan Caramel Popcorn

Salty! Sweet! Crunchy! Delectable! I am sharing How To Make The Masters Georgia Pecan Caramel Popcorn Recipe is a tournament delight! Grab your aprons! Let's indulge in this Praline Caramel Popcorn!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Baking 2 hours
Total Time 2 hours 25 minutes
Course Desserts
Cuisine American
Servings 20 Servings
Calories 954 kcal

Ingredients
  

Prepare the Pecans

  • 3 cups Georgia pecan halves
  • 2 tablespoons salted butter
  • I recommend a cast iron skillet for the Georgia Pecans

Caramel Popcorn

  • 20 cups plain unsalted popped popcorn unpopped kernels removed, see notes
  • 2 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • sea salt

Instructions
 

Prepare The Toasted Butter Pecans

  • Prepare a plate with several paper towels.
  • Add the butter to a cast iron skillet or a heavy pan and melt over medium heat.
  • Add the pecans into the sizzling butter and gently stir every 15 seconds for 3 minutes.
  • Remove from heat and spread the buttered pecans on the prepared plate to cool.

Make The Pecan Caramel Popcorn

  • Line a large baking sheet with parchment. Set aside.
  • Preheat oven to 200°F.
  • Add the cooked popcorn (all kernels removed) to a large bowl or a roasting pan. Set aside.
  • Add the brown sugar, white sugar, butter, and corn syrup, into a large saucepan or pot. Turn the heat to medium and stir continuously until everything is combined and melted and the caramel mixture reaches a slow bubble.
  • Immediately turn the heat down to medium low and allow the mixture to bubble for exactly 4 minutes! At the 4 minute mark immediately remove from the heat and add the vanilla extract and the baking soda.
  • Quicky pour the mixture over the popcorn and toss with a rubber spatula to coat. Sprinkle on the butter pecans.
  • Next, quickly pour the coated caramel popcorn onto the prepared pan. Gently spread it out.
  • Bake for one hour tossing every 15 minutes.
  • Remove from the oven and let the Praline Caramel Popcorn cool completely.
  • Enjoy immediately or store in an airtight container until ready to eat.

Notes

  1. I used popped unsalted and unflavored mushroom popcorn for this recipe. Mushroom popcorn is just a bit rounder and bigger than regular popcorn. (See the post for links to purchase.) Any type of made at home popcorn will work for this recipe to include unsalted and unfavored microwave popcorn, stove top popped, or machine popped popcorn. 
  2. Avoid using store bought bagged popcorn. It would work but be lacking in texture.
  3. Read the recipe instructions first and pre-measure ingredients and have all tools handy. This recipe requires working quickly.
  4. Be sure to remove all of the unpopped kernels for tooth friendly pecan caramel popcorn.
  5. For easy clean-up, fill the saucepan/pot with water and bring to a boil. It will melt the caramel on the sides of the pan. Add your rubber spatula too.
  6. Be sure to read the post for more FAQS and Facts about The Masters and Georgia Pecans. Fun Note: This recipe is sometimes called Praline Caramel Popcorn.
  7. Fun Note: The definition of a praline is a sugared pecans. These are definitely at a dance party with the sugar. 

Nutrition

Serving: 1gCalories: 954kcalCarbohydrates: 160gProtein: 19gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 27mgSodium: 618mgPotassium: 543mgFiber: 22gSugar: 30gVitamin A: 327IUVitamin C: 0.2mgCalcium: 41mgIron: 6mg
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