Go Back
Garam Masala Caramel Corn

Garam Masala Caramel Corn for The Leftovers Club

Closely adapted from Cynthia Nims
Course Snack
Cuisine Fusion (indian)
Keyword caramel, garam masala, popcorn
Author TheSpicedLife


  • 8 cups popped popcorn, about 1/4 cup kernels
  • 1 cup chopped, roasted, and salted pistachios
  • 1/2 cup unsalted butter
  • 2 T garam masala
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 t baking soda
  • 1 t coarse sea salt to taste


  1. Preheat the oven to 250 F.
  2. Make the popcorn, and spread it out in a large roasting pan. Scatter the pistachios over the popcorn--leave it scattered on top. I shook mine down and they did not stick to the popcorn as well because they ended up on the bottom, under the caramel.
  3. If you have a candy thermometer, place it beside your stove.
  4. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Stir in the garam masala, and keep stirring for 1 minute. It should become quite aromatic.
  5. Add the brown sugar and light corn syrup. Stir once and then let come to a boil.
  6. If you have a candy thermometer, place it in the saucepan now.
  7. Stir the syrup while it boils, for about 3-4 minutes. It should reach 300 F.
  8. Remove from the heat and stir in the baking soda.
  9. Pour the caramel over the popcorn and toss gently to combine. Do not worry about whether it coats every piece evenly. Sprinkle with salt and place it in the oven.
  10. Bake for 1 hour, tossing the popcorn every 15 minutes (you will need to remove it from the oven to do this). If you want more salt, this is a good time to sprinkle more salt (if you are unsure, remove a piece and let it cool before trying it).
  11. When you remove the popcorn from the oven for the last time, toss again to prevent excessive sticking. Let cool completely before serving or storing.