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Turtle Caramel Corn with pecans and drizzled with milk chocolate!
4.86 from 7 votes

Turtle Caramel Corn (Gluten Free)


  • 3/4 cup un-popped popcorn kernels
  • 3 cups pecans
  • 1 cup butter unsalted
  • 1 1/4 cup brown sugar
  • 3/4 cup dark Karo syrup
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1/4-1/2 cup chocolate chips melted


  1. 1. Preheat oven to 225 degrees and line 2 large pans (cookie sheets) with parchment paper or grease well, but I suggest using parchment paper.
  2. 2. Pop popcorn using an air popper and divide between pans. Add pecans to pans as well.
  3. 3. In a medium sauce pan melt butter over medium heat. Add brown sugar, Karo syrup and salt. Bring to a boil and then reduce to medium-low heat for 3 minutes then remove from heat. (If you're using a candy thermometer bring the caramel to soft-ball stage at 238 degrees.) Add vanilla and baking soda and whisk together, the caramel will bubble up so watch out!
  4. 4. Pour caramel over popcorn and pecans, stir to coat. Bake in the oven for 40 minutes, halfway through at 20 minutes.
  5. 5, Remove popcorn from pans to let cool (I just lifted up on the parchment paper and set it on the counter).
  6. 6. Once cooled, drizzle with as much chocolate as you want. Optional: Sprinkle with coarse salt before the chocolate sets.