Savory White Chocolate Caramel Popcorn

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)

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