• 3 sticks unsalted butter
  • ¼ cup corn syrup
  • 1½ cups brown sugar
  • ¾ tsp salt
  • 2½ tbsp Louisiana Pepper Exchange Orange Habanero Pepper Puree
  • 1 tbsp vanilla extract
  • ½ tsp baking soda
  • ¼ cup heavy cream (you will use about 2½ tbsp)
  • Popcorn (shortcut: use a bag of pre-popped Kettle Corn)


  1. Combine 3 sticks butter, ¼ cup corn syrup, 1½ cups brown sugar, ¾ teaspoon salt, and 2½ tbsp Louisiana Pepper Exchange Orange Habanero Pepper Puree to saucepan. Start heating on medium and stir to incorporate with a wooden utensil.
  2. After all the ingredients are incorporated, turn heat up to medium high and let simmer for ~5 minutes.
  3. Turn heat off and add 1 tbsp vanilla extract and stir. BE CAREFUL. The mixture will splash/bubble but try to stir constantly.
  4. Once the vanilla extract is stirred in, add ½ teaspoon of baking soda and stir to incorporate for 2-3 minutes. This will make the mixture rise and look foamy – continue stirring and it will go back down.
  5. Microwave ¼ cup of heavy cream until simmering, then add 2½ tbsp of the heated cream to the mixture. Stir for 2-3 more minutes.  Then stir once every couple minutes for the next 10-12 minutes.
  6. Fill large bowl about ¾ of the way with the kettle corn. Pour over enough caramel sauce to coat.  Toss with spatula and add more if needed.
  7. Line a baking sheet with parchment paper and spread the coated caramel corn on the paper.
  8. Bake in preheated oven at 250°F for 3 hours.
  9. Remove from heat and let cool before serving.
  10. Store in an airtight container.
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