Caramel Pecan Popcorn

Caramel Pecan Popcorn

Biroix cast iron Dutch Ovens are all about fun – that’s why the colours are so bright! And what could be more fun than making popcorn? Parties, movie nights, sweet treats… popcorn is perfect for all of it. This recipe errs on the decadent side of popcorn, but a beautiful Biroix Dutch Oven calls for something a little bit special to be cooked up. Pop pop!


What you need

  • Biroix cast iron Dutch Oven
  • Baking tray with a sheet of baking paper
  • Large bowl
  • Popcorn kernels
  • Oil (canola, coconut or vegetable)
  • ¾ cup butter
  • 1 ½ cups pecan halves
  • 1 cup densely packed light brown sugar
  • 1 tsp salt
  • ½ tsp baking soda


First – the popped corn

  • Place your Biroix Dutch Oven over a medium heat and add in 2-3 tablespoons of oil along with about only 3-4 kernels of popcorn. When these initial kernels pop the cooking oil is at the right temperature.
  • Add in the rest of your kernels and put the lid on your Biroix Dutch Oven. Don’t go too far! You want to stay nearby for 2-3 minutes, shaking the Dutch Oven occasionally so the popcorn on the bottom doesn’t burn.
  • When the popping noises slow down, remove from the heat but leave the lid on for 15-20 seconds – you don’t want a last minute popcorn rocket launching at you!
  • Remove the lid and empty the popcorn into your large bowl. It is annoying but you do need to remove the unpopped kernels before the next part, otherwise your teeth are in for a nasty surprise!


Second – the coated corn

  • Still over a medium heat, melt your butter in your Biroix Dutch Oven.
  • Add in the brown sugar and the pecans and stir gently, bringing to a boil.
  • Cook for 3 minutes stirring occasionally.
  • Add in salt and baking soda and stir until combined.
  • Remove from heat.
  • Pour in your cooked popcorn back into your Dutch Oven and mix with caramel sauce until all the popcorn is coated.
  • Transfer coated popcorn to your baking tray with baking paper over it. Spread evenly and let cool.