A while back we sampled some delicious Blueberry Popcorn from Trader Joes. However, they don’t seem to sell it any more. The result: I made our own. For this recipe, I started with corn kernels, but you could just as easily substitute any other popcorn, you’ll need about 5 quarts.


I adapted this recipe from one of the top-rated Caramel Popcorn recipes on AllRecipes. I think you’re going to like this version a lot more.


  • Caramel

    1/2 cup Popping Corn

  • 1 tbsp. Vegetable Oil
  • 1 cup Unsalted Butter
  • 2 cups Brown Sugar
  • 1/2 cup Dark Corn Syrup
  • 2 tsp. Table Salt
  • 1/2 tsp. Baking Soda
  • 1 tsp. Vanilla Extract
  • 1 cup Dried Blueberries
  • 1 cup Sliced Almonds


  1. Preheat oven to 250 degrees F.
  2. Saute the corn kernels in vegetable oil in a large, shallow bowl, over medium-low heat. Cover the bowl in aluminum foil (puncture for steam vents) while cooking. Shake constantly while cooking. After about 3-4 minutes the popping should begin. It will last about 1.5 – 2 minutes. When the popping slows, remove from heat and divide into two 9″ x 13″ baking pans (or use baking sheets).
  3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
  4. Remove from heat and stir in blueberries, almonds, baking soda, and vanilla. Divide amongst baking pans. Toss once and place in preheated oven.
  5. Toss every 15 minutes for one hour. Remove from oven and let cool before breaking into pieces and serving.
Caramel Corn Close Up
posted by Lon at 04:24 PM Filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.