caramel garam masala popcorn

Caramel Garam Masala Popcorn & Pistachios




8 cups popped popcorn (approximately 1/4 heaping cup of kernels)

1 cup roasted and shelled pistachios

1/2 cup unsalted butter

2 tablespoons garam masala

1 cup packed brown sugar

1/4 cup light corn syrup

1 teaspoon baking soda

1 teaspoon sea salt, optional


  1. Spread the popcorn and pistachios across a large pan or baking dish and set aside.
  2. Melt the butter in a saucepan over medium heat.
  3. Stir in the garam masala and cook until aromatic, about one minute.
  4. Add the brown sugar and the corn syrup and continue to cook, stirring often, until the sugar dissolves and the mixture comes to a boil.
  5. When the mixture reaches a boil, begin stirring constantly and cook for another three to four minutes.
  6. Remove the saucepan from the heat and stir in the baking soda. This will lighten the color of and expand the caramel.
  7. Pour the caramel mixture over the popcorn and pistachios and stir to combine. It's okay that the mixture will not evenly cover the popcorn.
  8. If using the sea salt, sprinkle it over the caramel popcorn now.
  9. Bake the caramel popcorn at 250 degrees F for one hour, stirring every 15 minutes to distribute the caramel throughout the popcorn.
  10. After the hour, set the caramel corn aside to cool, continuing to stir occasionally to prevent sticking.
  11. Serve within a few hours or store in an airtight container for a few days.

Courses Snacks

Recipe by Love & Flour at