Spicy caramel popcorn with peanut M&Ms
There’s something undeniably delightful about the combination of sweet and spicy snacks, and this spicy caramel popcorn with peanut M&Ms is no exception. Imagine a crunchy popcorn coated in a rich, buttery caramel with a hint of warmth from spices, all topped off with the irresistible crunch of peanut M&Ms. This treat is perfect for movie nights, parties, or a cozy evening snack at home. The best part? It’s incredibly easy to make and will have everyone reaching for more.
Why This Recipe Is Reliable
When it comes to creating the perfect popcorn snack, reliability is key. This spicy caramel popcorn with peanut M&Ms recipe has been tested and tweaked to ensure that every batch turns out consistently delicious. The balance of flavors from the spices and the caramel creates a unique taste that is both satisfying and addictive. Plus, the use of simple ingredients means you can whip it up anytime you have a craving!
Ingredient Breakdown
To make this spicy caramel popcorn with peanut M&Ms, you will need the following ingredients:
- Corn Kernels (150g): Fresh popcorn kernels that will pop into light, airy popcorn.
- Coconut Oil (15ml): A neutral oil that adds richness and helps the popcorn pop perfectly.
- Ground Cumin (5ml): Adds a warm earthiness to the caramel.
- Ground Cinnamon (5ml): Provides a sweet, aromatic flavor that complements the spice.
- Paprika (3ml): For a subtle smokiness and color.
- Salt (5ml): Enhances the sweetness of the caramel and balances the flavors.
- Bicarbonate of Soda (3ml): Helps to create a lighter caramel texture.
- Butter (325g): The base of the caramel, giving it that rich, buttery flavor.
- Granulated White Sugar (300g): Sweetens the caramel and helps it to achieve the perfect consistency.
- Golden Syrup (30ml): Adds depth of flavor and helps the caramel to remain soft.
- Vanilla Extract (5ml): Enhances the sweetness of the caramel with its warm flavor.
- Peanut & Hazelnut M&Ms (1 cup or 128g bag): The star of the show, adding crunch and a burst of flavor.
Tools & Equipment Needed
Before you start making your spicy caramel popcorn with peanut M&Ms, gather the following tools:
- Large Pot: For popping the corn—choose one with a lid.
- Oven-Safe Bowl: To mix and coat the popcorn in caramel.
- Measuring Cups and Spoons: For precise measurements of ingredients.
- Spatula: To stir the caramel and coat the popcorn evenly.
- Large Baking Sheet: For spreading the popcorn out to cool.
Spicy caramel popcorn with peanut M&Ms: How It’s Done

Step 1: Pop the Corn
Start by heating the coconut oil in a large pot over medium heat. Add the corn kernels and cover the pot. Shake the pot occasionally to ensure even popping. Once the popping slows down, remove from heat and transfer the popcorn to a large bowl.
Step 2: Prepare the Spice Mix
In a small bowl, combine the ground cumin, ground cinnamon, paprika, and salt. Set aside.
Step 3: Make the Caramel
In the same pot, melt the butter over medium heat. Once melted, stir in the granulated sugar, golden syrup, and vanilla extract. Allow the mixture to come to a gentle boil without stirring for about 4–5 minutes. Remove from heat and carefully mix in the bicarbonate of soda and the spice blend. The mixture will bubble up, so be cautious!
Step 4: Combine Caramel and Popcorn
Pour the hot caramel over the popped corn, using a spatula to gently fold the popcorn until it’s evenly coated.
Step 5: Add the Peanut M&Ms
Once the popcorn is well coated in caramel, add the peanut M&Ms and gently mix them in, ensuring they are evenly distributed throughout the popcorn.
Step 6: Bake the Popcorn
Preheat your oven to 120°C (250°F). Spread the caramel popcorn mixture on a large baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes to ensure even baking. This helps to set the caramel and makes the popcorn extra crunchy.
Step 7: Cool and Serve
Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. Break apart any large clumps, and it’s ready to serve!
Ingredient Swaps & Substitutions

If you find yourself missing an ingredient or two, here are some swaps you can make:
- Coconut Oil: Use vegetable oil or canola oil in its place.
- Ground Cumin: If not available, try ground coriander for a different flavor profile.
- Butter: Substitute with margarine or a dairy-free butter alternative if needed.
- Granulated Sugar: Brown sugar can be used for a richer flavor.
Cook’s Notes
- For an extra kick, consider adding a pinch of cayenne pepper to the spice mix.
- This recipe can easily be doubled if you’re making snacks for a crowd.
- Ensure your pot is large enough to allow the popcorn to pop without overflowing.
- Keep an eye on the caramel as it cooks to prevent burning.
Best Ways to Store
To keep your spicy caramel popcorn with peanut M&Ms fresh and delicious, follow these storage tips:
- Store in an airtight container at room temperature for up to a week.
- For longer storage, consider freezing the popcorn in a freezer-safe bag. Just let it come to room temperature before enjoying.
Common Questions
Can I use pre-packaged popcorn instead of kernels?
Yes, you can use pre-popped popcorn, but be sure to skip the popping step and adjust the caramel to suit the amount of popcorn you have.
How spicy is this caramel popcorn?
The spice level can be adjusted according to your preference. Feel free to increase or decrease the amount of cumin and paprika used.
Can I add other ingredients to the popcorn?
Absolutely! Feel free to add nuts, seeds, or even dried fruit for additional flavors and textures.
Is the caramel hard or soft?
This caramel is designed to be crunchy once baked, but it remains slightly chewy to ensure a delightful texture with the popcorn.
One Pan, More Ideas
If you’re in the mood for more delicious popcorn recipes, check out these ideas:
Ready to Cook?
Now that you have all the details for making this spicy caramel popcorn with peanut M&Ms, it’s time to get cooking. Gather your ingredients and tools, and let the sweet and spicy aroma fill your kitchen. Whether you’re enjoying it during a movie or sharing with friends, this popcorn is sure to be a hit! Happy snacking!

Spicy caramel popcorn with peanut M&Ms
Ingredients
- 150 g Corn Kernels fresh popcorn kernels
- 15 ml Coconut Oil neutral oil
- 5 ml Ground Cumin
- 5 ml Ground Cinnamon
- 3 ml Paprika
- 5 ml Salt
- 3 ml Bicarbonate of Soda
- 325 g Butter
- 300 g Granulated White Sugar
- 30 ml Golden Syrup
- 5 ml Vanilla Extract
- 1 cup Peanut & Hazelnut M&Ms 128g bag
Instructions
- Start by heating the coconut oil in a large pot over medium heat. Add the corn kernels and cover the pot. Shake the pot occasionally to ensure even popping. Once the popping slows down, remove from heat and transfer the popcorn to a large bowl.
- In a small bowl, combine the ground cumin, ground cinnamon, paprika, and salt. Set aside.
- In the same pot, melt the butter over medium heat. Once melted, stir in the granulated sugar, golden syrup, and vanilla extract. Allow the mixture to come to a gentle boil without stirring for about 4–5 minutes. Remove from heat and carefully mix in the bicarbonate of soda and the spice blend. The mixture will bubble up, so be cautious!
- Pour the hot caramel over the popped corn, using a spatula to gently fold the popcorn until it’s evenly coated.
- Once the popcorn is well coated in caramel, add the peanut M&Ms and gently mix them in, ensuring they are evenly distributed throughout the popcorn.
- Preheat your oven to 120°C (250°F). Spread the caramel popcorn mixture on a large baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes to ensure even baking. This helps to set the caramel and makes the popcorn extra crunchy.
- Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. Break apart any large clumps, and it’s ready to serve!
Equipment
- Large Pot
- Oven-Safe Bowl
- Measuring Cups and Spoons
- Spatula
- Large baking sheet
Notes
- For an extra kick, add a pinch of cayenne pepper to the spice mix.
- This recipe can easily be doubled for larger crowds.
- Store in an airtight container at room temperature for up to a week.

