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How To Make Caramel Popcorn, Jacques Torres' Way

In honor of National Caramel Popcorn Day, here is Jacques' Caramel Popcorn recipe with his signature chocolate twist!


  • Large saucepan with a heavy bottom
  • Parchment?Paper?
  • Wooden Spoon
  • Large Bowl


(for caramel)

  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons corn syrup
  • Scant 1/4 cup water

Pop the popcorn using the preferred method. I recommend using a hot-air popper but you can pop it any way you like.

Making the caramel- Place the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium-high heat and cook until light golden brown.

Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

Temper the chocolate using the double-boiler melting method.

Place caramel popcorn in a large bowl. Use a ladle to drizzle the tempered chocolate over the popcorn, stirring with a wooden spoon. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.

Enjoy or place in a cellophane baggy with a ribbon to gift!

If you're short on time but still want to celebrate, Jacques has you covered:

Jacques Torres Caramel Popcorn