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Spicy Balsamic Caramel Corn

From the kitchen of Maury H


  • 2 bags plain microwave popcorn, popped or 1 1/2 c regular popcorn popped in oil, kernels removed
  • 2 sticks unsalted butter
  • 1 1/2 c packed light brown sugar
  • 1 tsp Vanilla Bean Sea Salt
  • 1/3 c Di Olivas Dark Chocolate Balsamic Vinegar or Di Olivas Vanilla Balsamic Vinegar
  • 1/4 c dark corn syrup
  • 1/2 tsp cayenne pepper
  • 1 tsp baking soda
  • 1/4 c chopped pecans


  1. Preheat oven to 200 deg F In a large saucepan melt butter & stir in brown sugar, salt, vinegar & corn syrup. Bring to a boil, stirring till well blended. Stir in cayenne pepper then add baking soda (will foam up). Place popcorn in a large bowl and pour balsamic mixture over, stirring to coat. Stir in pecans. Spread 1″ thick into 2 9×13 baking pans or cookie sheets. Cook for 1 hour, stirring every 15 minutes. Finish with sea salt to taste. Dry on waxed paper.

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