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Casablanca Party Snack – Moroccan Caramel Popcorn

Yields1 Serving

Casablanca Party Snack Recipe - Moroccan Caramel Popcorn - Dell Cove Spices & More Co

 16 cups Popped popcorn (we recommend either our Classic or Mushroom varieties, which you can find here)
 4 tsp Dell Cove® Cinnamon and Spiced Sugar Popcorn Seasoning
 1 cup Butter (sweet cream, unsalted)
 ½ tsp Fennel seeds
 ½ tsp Garlic powder
 ½ tsp Dark chile powder
 ¼ tsp Crushed red chiles
 ½ tsp Baking soda
 1 cup Granulated sugar
 1 cup Light brown sugar
  cup Honey
 ¼ cup Molasses (optional)
 2 tsp Kosher or sea salt

This Moroccan Caramel popcorn recipe is perfect for a Casablanca party. Preheat your oven to 250 degrees F, and line a baking tray with a Silpat or silicon baking sheet. Don’t have one? Then line your tray with tin foil and spray the tin foil with nonstick cooking spray.


You can use an air popper or microwave popcorn, if you like. If you want to pop on the stovetop, get a large saucepan with a lid. Pour enough oil to coat the bottom of the pan, and add four popcorn kernels. Cover the pan and place over medium heat.

When the kernels pop, VERY CAREFULLY (because that oil is blazingly hot and can burn you!) add 1/3 to 1/2 cup of popcorn kernels and re-cover the pan. Shaking the pan constantly to ensure that the kernels don’t burn. Once the pops are 3 to 5 seconds apart, remove the pot from heat.

Pour your popped popcorn onto the baking sheet. Spread it out and remove any unpopped kernels. Evenly sprinkle a couple pinches salt over the hot popcorn and allow popcorn to cool. Once the popcorn is cool, put the popcorn back into a big bowl and set aside.


Whisk together the Dell Cove® Cinnamon and Spiced Sugar Popcorn Seasoning, the remaining spices, salt and the baking soda, then set aside.

Get a medium-sized saucepan. Melt the butter, sugars, honey and molasses over low-to-medium heat. Stir until your sugars have melted and the mixture is just beginning to boil. At this point, stop mixing. (Trust us. Just let it be.)

If you have a candy thermometer, insert it into the pot and continue to allow the sugar-butter mixture to boil until it reaches 238 degrees F. No thermometer? You can guesstimate it: Let the mixture bubble for about 3 to 4 minutes.

Once the mixture reaches the proper temperature – or time – remove the pan from the heat and add the popcorn seasoning and baking soda mix. Then stir that to mix everything together well, for about 30 seconds to one minute.


Don’t panic if your caramel foams up or changes colors at this stage. It’s happening because of a chemical reaction from the caramel sauce to the baking soda, which is adding more air to the caramel and thinning it out a bit. (Which makes it easier to use to coat your popcorn.)

Important note: You need to stay focused and careful at this step, because you are going to be moving quickly and can burn yourself. (I say this from experience.) Pour your caramel mix over the popcorn in the bowl and quickly stir everything together. Coat everything with the caramel.


Spread the caramel coated popcorn on the prepared baking sheet. Bake it for about 45 minutes, stirring the popcorn every 10 to 15 minutes. (This step helps to make sure all of your popcorn is coated with the caramel, and help dry out the candy coating.)

Once the popcorn is crunchy and golden brown, take it out of the oven and let it cool. Break any large clump up into smaller bites and then serve. Store extra in a sealed container.

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