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Home » Blog » Appetizer and Snack Recipes » Lemon Thyme Caramel Corn

Lemon Thyme Caramel Corn

Cathy Roma Published: Nov 11, 2018

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Tangy, sweet, and crunchy caramel corn flavored with lemon and thyme is a grown up twist on classic caramel corn. It makes a great starter for the holidays because it can be made well in advance and is easy to serve!

Two bowls of Lemon Thyme Caramel Corn with lemons in the background and fresh thyme and caramel corn scattered around.

A tricky part of holiday entertaining are the appetizers and hors d’oeuvres.  Especially a holiday like Thanksgiving which is focused primarily on the meal, you don’t want your guests to fill up before they take their seats around the table.  But, you also don’t want them so ravenous that you feel pressured to get everything out in a hurry.

I like to put out a variety of little nibbles…nuts, maybe some cheese and fruit, and another favorite is flavored caramel popcorn.  I love this grown up twist on caramel popcorn that is seasoned with fresh lemon zest and thyme.  It’s a tangy, sweet, and crunchy bite that will keep my guests satisfied without feeling as stuffed as the bird.  And the best part is it can be made well in advance of your gathering.  It keeps wonderfully in an airtight container for several days, although I recommend making a little extra for “sampling” before the big day.

Let’s make Lemon Thyme Caramel Corn

Step by step photos on how to make Lemon Thyme Caramel Corn: popcorn in a bowl (1), make the caramel (2), add the zest and thyme (3), pour the caramel over the popcorn (4), bake the caramel corn in the oven (5), let cool and serve (6).

  1. Pour popcorn into a large heatproof bowl.
  2. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes.
  3. Mince fresh thyme and grate lemon zest. Add the thyme, zest, and salt to the caramel.
  4. Carefully and Quickly pour the the caramel over the popcorn and stir to coat.
  5. Spread the caramel corn onto prepared sheet trays and bake for about 40 mins in a 250 degree oven.
  6. Let cool in pan, garnish, and serve!

A overflowing popcorn container piled high with Lemon Thyme Caramel Corn.

Tips for success

  • Keep a watchful eye as it approaches the 295 degree mark, and remove it from heat as soon as it hits the mark.
  • When you’re working with caramel you need to work quickly and carefully. Caramel will burn, so take precautions so it doesn’t splatter on your skin. Once the caramel is poured over the popcorn mixture, work quickly to stir and coat.
  • Allow the caramel to cool completely before you serve it or store it. The caramel popcorn will keep for several days stored in an airtight container at room temperature.

 

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A close up of a bowl of Lemon Thyme Caramel Corn with lemons in the background and fresh thyme scattered in front.
Print
Lemon Thyme Caramel Corn
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Tangy, sweet, and crunchy caramel corn flavored with lemon and thyme is a grown up twist on classic caramel corn. It makes a great starter for the holidays because it can be made well in advance and is easy to serve!

Course: Snack
Cuisine: American
Keyword: caramel corn
Servings: 8 servings
Calories: 552 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter (2 sticks)
  • 1/3 cup light corn syrup
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh thyme, finely chopped
  • 2 tsp kosher salt
  • 20 cups popcorn (simply salted microwave popcorn is a good option - use two 3.5 oz bags)
Instructions
  1. Preheat oven to 250 degrees and place popcorn in a large heatproof boil.

  2. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes.

  3. Remove from heat and stir in lemon zest, thyme, and salt.

  4. Pour caramel over popcorn and, working quickly, stir to coat.

  5. Spread caramel popcorn onto 2 parchment-lined sheet pans and place in oven.
  6. Bake 40 mins, carefully stirring once or twice.
  7. Let cool in pan, then break up any large pieces. Store in an airtight container. Popcorn will keep up to 5 days.

Recipe Notes
  • Keep a watchful eye as it approaches the 295 degree mark, and remove it from heat as soon as it hits the mark.
  • When you’re working with caramel you need to work quickly and carefully. Caramel will burn, so take precautions so it doesn’t splatter on your skin. Once the caramel is poured over the popcorn mixture, work quickly to stir and coat.
  • Allow the caramel to cool completely before you serve it or store it. The caramel popcorn will keep for several days stored in an airtight container at room temperature.
Nutrition Facts
Lemon Thyme Caramel Corn
Amount Per Serving
Calories 552 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 61mg20%
Sodium 603mg26%
Potassium 139mg4%
Carbohydrates 84g28%
Fiber 4g17%
Sugar 62g69%
Protein 3g6%
Vitamin A 805IU16%
Vitamin C 2.4mg3%
Calcium 37mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.

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Appetizer and Snack Recipes, Holiday Recipes, Recipe appetizers, caramel herb popcorn, caramel popcorn, holidays, lemon popcorn, lemon thyme popcorn, party, popcorn, snack, starter, Thanksgiving, cocktail parties

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Jessica says

    November 9, 2015 at 7:47 pm

    Perfect!! Thank you for the idea! I am hosting 24 on Thanksgiving, and was just thinking today- “What can I put out for an appetizer besides the spiced nuts for guests to nibble on during cocktail hour that won’t fill them up!” And I LOVE doing things ahead so that I can concentrate on the main meal the day of!

    Reply
    • Cathy says

      November 9, 2015 at 8:10 pm

      Great! I think this will be perfect for your crowd. Other herbs like rosemary work well too, so you can always mix it up.

  2. Cindy says

    November 18, 2016 at 11:17 pm

    OMG. That picture of the boiling sugars, butter, and caramel is a beauty. Me too, I obsess over the details as well. (Glad I am not the only one). This detail of combining thyme and lemon is nothing short of perfection.

    Reply
    • Cathy says

      November 19, 2016 at 3:25 am

      That’s why you’re such a great baker Cindy…it’s all about attention to detail!

  3. Patty says

    September 12, 2020 at 1:06 pm

    Are the corns already pop when you put them in the oven?

    Reply
    • Cathy Roma says

      September 13, 2020 at 3:18 pm

      Yes. See the step by step photos.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

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