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Photo: Jennifer Davick; Styling: Robbie Caponetto Photo by: Photo: Jennifer Davick; Styling: Robbie Caponetto

Sorghum Caramel Corn

This popcorn is mixed with peanuts, chopped bacon, and is covered in a sweet sorghum sauce. You'll love the salty-sweet taste!

Southern Living OCTOBER 2012

  • Yield: Makes about 14 cups
  • Hands-on: 20 Minutes
  • Total: 2 Hours, 5 Minutes


  • 2 (3.5-oz.) bags plain microwave popcorn, popped
  • 1 1/2 cups cooked bacon, chopped
  • 1 cup unsalted roasted peanuts
  • 1 cup butter
  • 2 cups firmly packed light brown sugar
  • 1/2 cup sorghum syrup
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


1. Preheat oven to 250°. Place popcorn, bacon, and peanuts in a lightly greased large bowl.

2. Melt butter in a large heavy saucepan over medium heat. Stir in brown sugar and next 2 ingredients; bring to a boil, stirring constantly. Boil, without stirring, 4 minutes or until a candy thermometer registers 240°. Remove from heat; stir in baking soda and vanilla.

3. Pour sorghum mixture over popcorn mixture, and stir until coated. Divide between 2 lightly greased 15- x 10-inch jelly-roll pans, and spread in a thin layer.

4. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely on wire racks (about 45 minutes). Break into pieces.

Note: For a less clumpy texture, stir popcorn constantly for 5 minutes after removing from oven.


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Sorghum Caramel Corn Recipe